Real Recipes From Real Home Cooks ®

master recipe: tomato braised chuck roast

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

A master recipe is a recipe in and of itself; however, it is also the starting point for creating all kinds of yummy dishes. This master recipe will give you a moist, fork tender chuck roast, lovingly braised with some tomatoes and a modicum of other ingredients. So yummy. At the end of the recipe, I have a few suggestions on what you might want to add to this master recipe. It is an easy dish to throw together, and then forget about until it’s finished braising. And the smells that fill the kitchen will warm your heart and soul. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 8 - 10
prep time 15 Min
cook time 4 Hr
method Bake

Ingredients For master recipe: tomato braised chuck roast

  • 2 Tbsp
    grapeseed oil
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 3.5 - 4 lb
    boneless chuck roast
  • 28 oz
    diced tomatoes with juice (2 cans)
  • 1/2 c
    dry white wine, or fresh chicken stock (not broth)
  • 6 - 8 clove
    whole garlic, peeled
  • 1 tsp
    gound cumin
  • 1/2 tsp
    red pepper flakes, or to taste

How To Make master recipe: tomato braised chuck roast

  • 1
  • 2
    Gather your ingredients.
  • 3
    Place a rack in the middle position, and preheat the oven to 300f (150c).
  • 4
    Chef’s Note: If you cook it in the oven, it will take about 4 hours to braise; however, if you have more time, you can put it in your slow cooker, and let it cook for 8 to 10 hours.
  • 5
    Sprinkle some salt and pepper on all sides of the roast.
  • 6
    Add the grapeseed oil to a large heavy-bottomed pot, over medium-high heat.
  • 7
    Chef’s Note: This pot should be oven proof, with a tight-fitting lid.
  • 8
    Add the roast and sear on all sides, about 2 minutes per side.
  • 9
    Add the tomatoes, wine (or chicken stock), garlic, ground cumin, and red pepper flakes to the pot, and bring the pot up to the simmer.
  • 10
    Remove from the heat, and tightly cover.
  • 11
    Place in the preheated oven and cook, until the meat is nice and tender, about 3 – 4 hours.
  • 12
    Chef's Tip: After removing from the oven, allow it to rest for 15 minutes before slicing and serving.
  • 13
  • 14
  • 15
    In the last 90 minutes of cooking, add some small potatoes, and carrots to the pot. When the dish is finished, cut the roast into cubes, and then serve with the veggies as a rustic stew.
  • 16
    Shred the roast with a couple of forks, and serve over long-grained white rice. Don’t forget to drizzle on some of that yummy sauce.
  • 17
    Cut into thick slices, and serve with some smashed taters. So yummy.
  • 18
    Slice thin, put it on some nice crusty bread, and serve with some good chips.
  • 19
    Keep the faith, and keep cooking.