Wine Braised Chuck Roast2015-04-09
- Servings : 6
- Prep Time : 8:00 h
- Cook Time : 4:00 h
- Ready In : 12:00 h
This Wine Braised Chuck Roast is good old comfort food! Best served with mash potatoes and gravy.
- 4 to 5 pound beef chuck roast
- 1 bottle cooking red wine
- 5 bay leaves
- 1/4 cup olive oil
- Salt and ground black pepper
- 1/2 cup all-purpose flour, as needed for coating meat
- 1/4 pound chopped bacon
- 1 large onion, chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1/4 cup tomato paste(optional)
- 2 cups chicken stock
In a large pan, submerge the chuck roast in the red wine, carrots, celery, onions and bay leaves. Marinate in the refrigerator overnight (or soak it in the morning and let it go for 7-8 hours during the day).
Preheat oven to 300F. Place a large, heavy-bottomed Dutch oven over medium-high heat with 4 turns of the pan of EVOO, about 1/4 cup. Remove the marinated meat from the wine, reserving the wine and bay leaves. Pat the meat dry, then season it with salt and pepper and coat it evenly in flour.
Sear the meat in the hot pan, turning it to get all sides deep golden brown, about 5 minutes per side. Remove the meat from the pan.
Reduce the heat to medium, add the bacon to the pan and cook until golden brown and crispy, 5-6 minutes. Add the onions, carrots and celery, wine and bay leaves from the marinade, season with salt and pepper and cover the pan. Simmer for 5 minutes.
Add the tomato paste and the chicken stock and return the meat to the pan and cover the pot. Transfer to the oven and roast in the oven for 3 hours.
Be sure to baste the roast every hour Note: If you don’t have a dutch oven, a roasting pan covered in tin foil works as well, just use a separate pan to sear and reduce wine/vegetable marinade and then transfer all the liquids, meat and vegetables to the roasting pan.