Real Recipes From Real Home Cooks ®

beef essentials: wine-braised chuck roast

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

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.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 4 Hr
method Bake

Ingredients For beef essentials: wine-braised chuck roast

  • 2 Tbsp
    grapeseed oil, or other non-flavored variety
  • 3 - 4 lb
    chuck roast, boneless
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 lg
    yellow onion, thinly sliced
  • 3 clove
    garlic, roughly chopped
  • 1 lg
    tomato, garden fresh, and chopped
  • 1 tsp
    chopped thyme, dried variety
  • 1 tsp
    chopped rosemary, dried variety
  • 1 c
    white wine, dry variety
  • 1 c
    chicken stock, not broth
  • egg noodles or long-grain white rice for serving
  • crusty french bread, for serving

How To Make beef essentials: wine-braised chuck roast

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Place a rack in the bottom position, and preheat the oven to 340f (170c).
  • 4
    Chop the onions, and garlic.
  • 5
    Give the roast a healthy rub down with some salt and pepper.
  • 6
    Add the oil to a pot over medium-high heat.
  • 7
    When the oil begins to shimmer, add the roast.
  • 8
    Sear the roast, about 2 – 3 minutes per side.
  • 9
    Remove from the pot, and reserve.
  • 10
    Reduce the heat to medium, and add the onions.
  • 11
    Cook until they begin to soften and brown, about 4 – 6 minutes.
  • 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.
  • 13
    Add the garlic.
  • 14
    Stir until fragrant, about 60 seconds.
  • 15
    Add the chopped tomato, and stir for an additional 60 seconds.
  • 16
    Add the wine and the chicken stock.
  • 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.
  • 18
    Add the rosemary, and thyme.
  • 19
    Add the roast back to the pot, and then bring up to the boil.
  • 20
    Cover the pot, and place in the preheated oven, until the roast is fork tender, about 3 – 3.5 hours.
  • 21
  • 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.
  • 23
    Keep the faith, and keep cooking.