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Braised Chuck Roast with Red Wine and Mushrooms

Yankel Polak

Yankel Polak

January 1, 2016
Braised Chuck Roast with Red Wine and Mushrooms in a bowl
Clock icon

3 hrs 50 min

Total

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4

Servings

Protein icon

Beef

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast

  • 1 c dry red wine

  • 2 c beef stock

  • 3 Tbsp tomato paste

  • 6 cloves garlic

    sliced

  • 1 med onion

    sliced

  • 3 stalks celery

    sliced

  • 2 c baby bella mushrooms

    quartered

  • 2 c baby potatoes

  • 5 sprigs fresh thyme

  • 1 Tbsp kosher salt

  • 1 Tbsp black pepper

  • 2 Tbsp clarified butter

Step By Step

Instructions

1
Remove Chuck Roast from package. Salt all over and refrigerate uncovered on wire rack overnight. Remove Roast from fridge one hour before cooking and season with salt and pepper.
2
Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside.
3
Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute.
4
Add red wine and potatoes, scrape bottom with wooden spoon.
5
Place Roast and fresh thyme back in Dutch oven and add beef stock to cover ⅔ of the way.
6
Close lid tightly and place in 300°F oven for 3½ hours or until roast is fork tender.
7
Allow roast to rest in juices for 30 minutes. Then remove Roast and vegetables from Dutch oven.
8
Place liquid on stovetop and simmer until liquid is reduced by half.
9
Slice Roast and spoon sauce over everything. Enjoy!

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