beef essentials: wine-braised chuck roast

Name: Beef Essentials: Wine-Braised Chuck Roast
Prep time: 15 min
Cook time: 4 h
Yield: 4
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 tablespoon(s) grapeseed oil, or other non-flavored variety; 3 - 4 pound(s) chuck roast, boneless; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 1 large yellow onion, thinly sliced; 3 clove(s) garlic, roughly chopped; 1 large tomato, garden fresh, and chopped; 1 teaspoon(s) chopped thyme, dried variety; 1 teaspoon(s) chopped rosemary, dried variety; 1 cup(s) white wine, dry variety; 1 cup(s) chicken stock, not broth; ## ADDITIONAL ITEMS; - egg noodles or long-grain white rice for serving; - crusty french bread, for serving

(1 RATING)

41 Pinches 23 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 1, 2017

This is a simple dish to put together, and works best with a chuck roast. The gravy is awesome, and almost tastes like a kicked up French onion soup. An addition, you can always add some carrots, or potatoes to the pot, but wait until the last hour, before doing that. FYI: I don’t think you can add too many onions to this recipe. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 4 Hr

method Bake

yield 4 -6

Ingredients

PLAN/PURCHASE
2 tablespoons grapeseed oil, or other non-flavored variety
3 - 4 pounds chuck roast, boneless
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
1 large yellow onion, thinly sliced
3 cloves garlic, roughly chopped
1 large tomato, garden fresh, and chopped
1 teaspoon chopped thyme, dried variety
1 teaspoon chopped rosemary, dried variety
1 cup white wine, dry variety
1 cup chicken stock, not broth
ADDITIONAL ITEMS
- egg noodles or long-grain white rice for serving
- crusty french bread, for serving

How To Make beef essentials: wine-braised chuck roast

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Place a rack in the bottom position, and preheat the oven to 340f (170c).
Step 4

Chop the onions, and garlic.
Step 5

Give the roast a healthy rub down with some salt and pepper.
Step 6

Add the oil to a pot over medium-high heat.
Step 7

When the oil begins to shimmer, add the roast.
Step 8

Sear the roast, about 2 – 3 minutes per side.
Step 9

Remove from the pot, and reserve.
Step 10

Reduce the heat to medium, and add the onions.
Step 11

Cook until they begin to soften and brown, about 4 – 6 minutes.
Step 12

Chef’s Note: Part of the flavor of this dish is the fonds that are developing on the bottom of the pot. Make sure that those loving brown bits don’t burn. Turn down the heat if needed… we want brown, not black fonds.
Step 13

Add the garlic.
Step 14

Stir until fragrant, about 60 seconds.
Step 15

Add the chopped tomato, and stir for an additional 60 seconds.
Step 16

Add the wine and the chicken stock.
Step 17

Chef’s Note: This is where you use a wooden spoon, to scrap up all those yummy fonds, and incorporate them into the liquid.
Step 18

Add the rosemary, and thyme.
Step 19

Add the roast back to the pot, and then bring up to the boil.
Step 20

Cover the pot, and place in the preheated oven, until the roast is fork tender, about 3 – 3.5 hours.
Step 21

PLATE/PRESENT
Step 22

Cut up and serve over nice wide egg noodles, or long-grained white rice. And don’t forget to drizzle some of the yummy onion sauce over the top. Enjoy.
Step 23

Keep the faith, and keep cooking.
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