Description
A delicious and comforting dish featuring tender beef chuck roast, enriched with red wine and vegetables for a hearty family meal.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Gather all the ingredients and prepare a large pot or Dutch oven.
- Heat olive oil in the pot over medium-high heat. Season the beef with salt and pepper, then sear each side for 4-5 minutes until browned. Remove the roast and set aside.
- Add onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes until the onion is translucent and vegetables soften.
- Pour in red wine and beef broth, scraping up brown bits from the pot. Stir in tomato paste, thyme, and rosemary. Return the beef roast to the pot.
- Cover and simmer on low heat or in a preheated oven at 325°F (165°C) for 3-4 hours until fork-tender. Check occasionally and add more liquid if needed.
- Let the roast rest for 15-20 minutes before serving. Garnish with fresh parsley.
Notes
A good sear is crucial for flavor, and don’t rush the cooking process to ensure tenderness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg