Succulent Braised Whole Chuck Roast
Dive into a culinary experience with this succulent braised whole chuck roast. Perfectly seasoned and slow-cooked, this hearty dish is enveloped in a rich, aromatic gravy that seeps into every fiber of the meat. The end result is incredibly tender and flavorful, making it an ideal centerpiece for gatherings or a cozy family dinner.
ingredients
- 3-4 lbs whole chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 3 carrots, sliced
- 2 stalks celery, chopped
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
steps
- 1.
Preheat your oven to 325°F (162°C).
- 2.
Season the whole chuck roast generously with salt and pepper.
- 3.
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
- 4.
Sear the roast on all sides until browned, about 3-4 minutes per side.
- 5.
Remove the roast from the pot and set aside.
- 6.
In the same pot, add the chopped onions and cook until translucent, about 5 minutes.
- 7.
Stir in the minced garlic and cook for an additional minute.
- 8.
Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes.
- 9.
Return the roast to the pot, then add beef broth, Worcestershire sauce, carrots, celery, thyme, and bay leaves.
- 10.
Bring the mixture to a gentle simmer. Cover and place in the preheated oven.
- 11.
Braise for 3-4 hours, or until the meat is fork-tender.
- 12.
Remove the pot from the oven, discard bay leaves and thyme sprigs.
- 13.
Let the roast rest for 10 minutes before slicing and serving with the rich gravy.
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