You Have To Try This Cabernet Braised Chuck Roast!

#shorts #roast #beef

Cabernet Braised Beef Chuck Roast

Ingredients:

5-6 Lb Beef Chuck Roast
1/2 Bottle Cabernet Sauvignon
1 Onion (diced)
3 Carrots (sliced)
3 Celery Ribs (sliced)
4-5 Garlic Cloves
2 Tbsp Tomato Paste
2 Bay Leaves
2 Sprigs Thyme
1 Sprig Rosemary
1 qt Beef Stock
1 Tbsp Corn Starch
Olive oil
Salt and Pepper

Instructions:

*Generously season chuck roast with olive oil, salt and pepper.

*In a Dutch oven or braising vessel on medium/high heat, add 2-3 Tbsp of olive oil. Sear the chuck roast for about 3-5 minutes per side to get a good Maillard reaction and color. Remove the roast from the Dutch oven and set aside.

*In the same Dutch oven reduce the heat to medium then add onion, salt and pepper. Caramelize onions slightly then add celery, carrots, and garlic. Sauté for 5 minutes.

*Next add tomato paste to the bottom of the pot and once it starts to simmer, stir into the vegetables.

*Add red wine, bay leaves, thyme, and Rosemary. Bring to a simmer. Add the seared roast back to the pot then add beef stock making sure the stock covers at least 3/4 way up on the roast. Season with a little more salt and pepper.

*Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for about 2.5-3 hours. Every 45 minutes turn the roast so it cooks evenly. Once done poke the roast with a fork or skewer and if it goes in like butter it is done and tender.

*Strain the au jus into a separate sauce pan and bring to a gentle simmer. In a small bowl combine 1 Tbsp a corn starch and 2 Tbsp of cold water. Whisk and make a slurry. Add slurry very little at a time to the simmering au jus and whisk until desired thickness.

*Serve with mashed potatoes or polenta and a vegetable on the side. Top with some of that delicious red wine au jus.

Enjoy!

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Today we’re gonna make cabernet braised chuck roast let’s get into it before we get into making this beautiful chuck roast we need to tenderize our meat and season with salt and pepper on both sides in a large dutch oven on medium heat add some olive oil and

Cereal chuck roast on both sides remove from the pot and then add one large onion diced season with salt and pepper caramelize the onions then add about four to five garlic cloves minced next add three ribs of celery three carrots that have been sliced and two tablespoons of tomato paste stir that in

And make sure to taste your wine before adding it to the pot next we’re gonna add a third a bottle of the cabernet two bay leaves and a sprig of thyme and rosemary add the chuck roast back to the pot and just barely cover with beef stock usually around four cups or so

Season with a little more salt and pepper then set the oven to 325 degrees and braise for around two and a half to three hours i recommend straining the aju and thicken with a little cornstarch to get a nice gravy serve it up with some buttery mashed potatoes a nice

Portion of our chuck roast drizzle some red wine and juice on top garnish with some parsley and enjoy you