165 minutes
A hearty and comforting beef chuck roast braised in red wine with aromatic vegetables.
Grass-Fed Beef Chuck Roast
0 lb
to taste
to taste
tablespoons
tablespoons
Flour
tablespoons
Onion, peeled and cut into large pieces
each
Leek, trimmed, washed, and cut into pieces
each
Carrot, peeled and cut into pieces
each
Celery Stalks, washed and cut into pieces
each
Garlic Clove, halved
each
each
Parsley Sprig
each
Bay Leaf
each
cups
to almost cover meat
Carrots, peeled and cut into pieces
each
Celery Stalks (for Serving), cut into pieces
each
Medium Yellow Potatoes, peeled and cut into pieces
each
1. Season the beef
Generously season your beef chuck roast with salt and fresh-ground black pepper. Let it sit in the refrigerator for several hours or overnight.
2. Brown the beef
Heat a Dutch oven or a heavy deep pot over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, brown the seasoned beef chuck roast on all sides, about 3-4 minutes per side.
3. Add butter and flour
Add 1 tablespoon of butter to the pot and let it melt. Sprinkle 1 tablespoon of flour over the roast and brown it again for about 3 minutes per side.
4. Add aromatics and liquid
Add the onion, leek, carrot, celery, and garlic. Add the thyme sprigs, parsley sprig, and bay leaf. Pour in ½ cup of red wine, then add enough water or broth to almost cover the meat.
5. Simmer the beef
Bring the pot to a simmer, then cover and adjust the heat to maintain a gentle simmer. Let it cook for about 2½ hours.
6. Cook the vegetables for serving
While the roast is simmering, cook the additional carrots, celery, and potatoes in a separate pot of salted water until they are very tender.
7. Prepare the braising liquid
Once the beef is tender, remove the roast from the pot and strain the cooking liquid. Skim off any fat from the surface of the liquid. Return the strained liquid to the pot and bring it to a simmer.
8. Combine and serve
Slice the roast and return it to the pot along with the cooked vegetables. Let everything simmer together for a few more minutes to ensure all the flavors meld and everything is piping hot. Serve the sliced roast with the vegetables and a generous ladle of the rich, flavorful braising liquid.
Braise the beef in a low oven for several hours to break down connective tissues for tenderness.
Select a well-marbled beef chuck roast for the best results in your braise, as the fat adds flavor and moisture.
Brown the beef thoroughly to develop a deep, rich flavor through the Maillard reaction.
Season the beef with kosher salt well in advance (45 minutes to overnight) to enhance flavor penetration.
Let the roast rest in its juices before slicing to reabsorb juices for a succulent finish.
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