This roast is great to cook on a snowy day or on a weekend when you have the time.
It is also fantastic as a main dish if you are having company.
The chuck roast is inexpensive and makes a wonderful and beautiful presentation. It is well marbled, which gives it a tremendous boost of flavor.
Everyone you make it for will enjoy this warm, hearty meal. It is worth every minute you take to prepare it.
The best part is that you can not over-cook it! The longer it cooks, the softer and juicer the meat becomes!
This is another crowd-pleaser that is easy and so delicious!
A must-try!
Ingredients for the Chuck Roast
1 (4-5 pound) chuck roast
2 small onions, chopped
5 cloves garlic, chopped
3 tbsp. tomato paste
1 cup of good red wine
4 cups of beef broth
4 sprigs of oregano, chopped (or 2 tbsp. dried)
4 sprigs of thyme, chopped (or 2 tbsp. dried)
1 bay leaf
1 package mushrooms
4 tbsp. olive oil
2 tsp. kosher salt, plus 2 reserved
1 tsp. pepper, plus 1 reserved
Place olive oil in a deep pot or dutch oven over medium heat.
Sprinkle chuck roast on all sides with 2 tsp. kosher salt and 1 tsp. pepper.
When oil is very hot, place roast in pot to brown, about 5-6 minutes each side. You may need to lay the roast up against the sides of the pot to get every side brown. You can also prop it up with crumpled up aluminum foil. Make sure to brown on every side.
When roast is browned, remove it from the pot and set aside.
Spill out all but 2 tbsp. of oil. Place back on heat.
Place onions in the pot. Move them to one side and place the tomato paste on the other side to brown. This should take about 5-6 minutes. Onions should be translucent, not browned.
Mix together the onions and tomato paste .
Add the garlic to the pot. Cook for only 1 minute.
Pour the red wine into the pot to deglaze. Make sure to scrape up any brown bits on the bottom of the pot. Let wine reduce, about 5 minutes.
Add the beef broth to the pot along with the mushrooms, herbs, bay leaf and 2 tsp. of kosher salt and 1 tsp. of the black pepper.
Bring mixture to a boil and place roast back into the pot.
Bring to a boil once again. Reduce heat to low, cover the pot and let the roast cook slowly for about 3 1/2 to 4 hours.
You can not over cook this meat! The longer it cooks, the better it tastes.
When you test the roast to see if it is fully cooked, it should come apart very easily when you insert a fork and knife.
Cut the roast and serve!
It’s that simple!
