You are here

Red Wine Braised Chuck Roast

admin's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Beef chuck roast 3 Pound, tied (1 Roast)
  Salt To Taste
  Freshly ground black pepper To Taste
  Dry red wine 1 Cup (16 tbs) (Such As Barbera)
  Beef broth 2 Cup (32 tbs)
  Water 3 Cup (48 tbs)
  Onion 1 Medium, halved and stuck with 2 whole cloves
  Whole cloves 2 , stucked with onion
  Garlic cloves 6 Large
  Carrots 4 Large, halved crosswise
  Fennel bulbs 2 Medium, quartered
  Bay leaf 1
Directions

1. Preheat the oven to 325° In a skillet, heat the vegetable oil. Season the roast with salt and black pepper and sear on all sides over moderately high heat, 15 minutes; transfer the meat to a roasting pan.
2. Carefully add the red wine to the skillet and bring to a boil over high heat. Boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
3. Return the roast to the oven; cook until the roast is tender and an instant-read thermometer inserted in the thickest part registers 180°, about 1 hour longer.
4. Discard the onion and bay leaf. Transfer the roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper.
5. Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.

Recipe Summary

Method: 
Boiled

Rate It

Your rating: None
4.270835
Average: 4.3 (12 votes)