By Protein
Braised Beef Chuck Roast Recipe
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 1 EA. Boneless Beef Chuck Roast (about 3-1/2 LB.)
- 2 TBSP. Olive Oil
- 2 tsp. Kosher Salt
- 1 tsp. Fresh Cracked Black Pepper
- 2 tbsp. Unbleached Flour
- 1 ea. Large Onion - Coarsely Chopped
- 3 ea. Medium Carrots - Coarsely Chopped
- 3 ea. Medium Celery Ribs - Coarsely Chopped
- 3 ea. Garlic Cloves - Minced
- 6 ea. Yukon Gold Potatoes - Quartered
- 2 tbsp. Tomato Paste
- 1/2 cup Full-Bodied Red Wine
- 1 ea. Rosemary Sprigs
- 3 ea. Thyme Sprigs
- 2 cups Beef Stock
We’ve taken the classic braised chuck roast and elevated it to make a lighter, brighter, fancier meal. Brown the beef and then roast it with some full-bodied red wine. Pair it with sherry pickled shallots and roasted beets for an upscale, yet familiar dinner dish.
Directions
Chuck Roast
- Preheat oven to 325°F with rack in center.
- Pat roast dry, then season with salt and pepper.
- In Dutch oven, heat oil over medium-high heat. Brown roast on all sides; remove and set aside.
- Combine onion, carrots, celery, garlic and potatoes in Dutch oven; allow to cook, stirring occasionally, until slightly browned.
- Sprinkle vegetable mixture with 2 tablespoons of flour and stir until coated. Stir-in tomato paste.
- Deglaze pan with red wine, scraping to loosen particles on bottom and sides.
- Return roast to pan with herbs and stock.
- Cover with lid and transfer to pre-heated oven. Cook for approximately 3 hours or until the roast is fork tender.
- Remove from oven and let the roast cool in its juices uncovered until time to serve.
Sherry Pickled Shallots and Beets
Ingredients
- 5 ea. Golden or Striped Beets - Medium
- 2 tbsp. Kosher Salt
- 3 ea. Shallots
- 1/4 cup + 1 tbsp. Sherry Vinegar
- 3 ea. Thyme Sprigs
- 1 tsp. Honey
- 1/2 tsp Kosher Salt
- 2 tbsp. Olive Oil
Directions
- Preheat oven to 325°F.
- Wash and trim beets; place in a casserole dish. Add water to the casserole dish until the depth is ½ inch.
- Sprinkle beets with kosher salt and cover with aluminum foil.
- Roast in oven for approximately 1 hour and 30 minutes, or until toothpick tender.
- While beets are roasting, cut the shallots into rings, place in mixing bowl and cover with sherry vinegar; add thyme leaves. Cover and set aside.
- Once beets are tender, remove from oven and allow to cool uncovered. Remove skins and cut into wedges.
- Drain shallots. In a bowl, toss the cooled beets, drained shallots, honey and salt.
- Serve roast immediately with the beet wedges, pickled shallots and a drizzle of extra virgin olive oil.
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