Red Wine Braised Chuck Roast Recipe - This Dutch oven pot roast transforms an affordable cut of beef into a fork tender, hearty meal with incredible depth of flavor. The slow cooking method in a covered pot creates a rich sauce that's perfect for the root vegetables cooked with it.
There's something deeply comforting about a beef chuck roast braising away in the oven on a cool winter evening. The aroma of red wine, fresh herbs, and the browned bits from the bottom of the pan fills the house with warmth and anticipation for what will be one of the best things that you can serve your family.
We've once again partnered with our good friend and fabulous food journalist, Matthew Schniper of sidedishschniper.com to represent his monthly ranch foods direct pick of the month for January. They were kind enough to provide us with a beautiful tied chuck roast of Colorado beef for this recipe. We previously featured their fantastic tomahawk ribeye, as well as a delicious barbecued tri tip roast, we love our Colorado Springs friends in food!
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What You're Going to Need!
- Beef Chuck Roast - This cut of meat has just the right amount of connective tissue that breaks down during the cooking process, becoming fork tender and flavorful.
- Red Wine - A good full bodied wine like a Pinot Noir or Cabernet Sauvignon, (what we used), will work perfectly here, adding depth of flavor and creating that beautiful red wine sauce base.
- Fresh Herbs - We used some fresh rosemary, but thyme or bay leaves will also help bring some aromatic complexity and flavor to this recipe.
- Cornstarch - Using some of this thickener takes the flavorful cooking liquid and transforms it into a delicious gravy.
- Garlic - Enhances all the other flavors and adds aromatic depth.
- Butter - To finish the sauce, creating a smooth mouth feel and glossy look.
- Granulated Garlic - Using this to actually adhere to the meat itself prevents a burnt garlic taste.
- Salt - We suggest kosher salt for it's purity of flavor and flaked texture, providing a more even coating.
- Black Pepper - Freshly ground.
- Bouillon Paste - We prefer the Better Than Bouillon brand, but you can use your favorite base, or beef broth will also work perfectly.
- Carrots - Unless you have really huge carrots, the extended cooking time inherent in this recipe makes it best to leave them whole.
- Potatoes - Same as with the carrots, it's best to leave all but the biggest ones whole, and we suggest a waxier potato, like these Yukon golds.
Recipe
Tender Red Wine Braised Beef Chuck Roast Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350℉
- Coat the roast with salt, black pepper, and granulated garlic.
- Peel the fresh garlic cloves.
- Heat the vegetable oil in a Dutch oven or heavy bottomed pot.
- Place the seasoned roast into the heated Dutch oven over medium high heat. Brown the roast on all sides.
- Lower the heat and add the garlic cloves and rosemary sprigs to the pot.
- Carefully add the red wine to the pot, deglazing the bottom of the pan.
- Mix together the water and beef bouillon and add the mixture to the pot (you can use beef broth if you choose).
- Cover the pot and place it into the oven for 1 hour.
- While the beef is in the oven, peel the carrots and rinse the potatoes.
- After the first hour remove the pot from the oven and add the carrots and potatoes. If the liquid has evaporated a little too much add some more water, (or beef broth) approximately a cup. There should be at least 2 cups of liquid in the pot.
- Cover the pot again and return it to the oven for an hour more.
- After about an hour remove the lid and place the pot back into the oven for about 30 minutes more, make certain to keep an eye on the liquid in the pot if you need to add a little bit more water. Maintaining about 2 cups of liquid in the pot.
- Remove the beef and vegetables from the pot and set them aside to rest. Remove the rosemary stems and place the pot over low to medium heat. Mix the cold water and cornstarch together until smooth.
- Stir the cornstarch mixture into the pot liquid, add more broth, water, or even a bit more wine until the sauce is thickened but pourable.
- Stir in the butter to finish and enrich the sauce and season to taste with salt and black pepper.
- Slice the meat against the grain and serve it with the cooked vegetables and finished sauce.
Nutrition
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How to Make Tender Red Wine Braised Beef Chuck Roast
1. Season the roast liberally with salt, pepper, and the granulated garlic.
2. Heat your large Dutch oven over medium-high and sear the beef chuck roast on all sides until deeply browned. Those browned bits are essential for building rich flavor in your sauce.
3. Add the fresh herbs and whole garlic cloves.
4. Pour in the red wine to deglaze, scraping the bottom of the pot to release all that concentrated flavor from the seared beef into your cooking liquid.
5. Add the prepared beef stock, cover the pot tightly and place it into the 350F preheated oven. This cooking method allows for even, gentle heat.
6. After one hour has elapsed, add the carrots and potatoes, and return to the oven covered for another hour.
7. Remove the lid and continue to cook for a half hour. This allows the vegetables to lightly brown and the liquid to start to reduce and concentrate the flavor,
8. Remove the meat and vegetables from the pot.
9. Place the Dutch oven on the stove and remove the large stems of the herbs with tongs.
10. Bring the liquid to a boil over medium-high heat, and pour in the corn starch slurry to thicken.
11. Stir constantly at this step for the slurry to thicken evenly.
12. Lower the heat to a simmer over medium heat and add the reserved butter to finish the sauce, turning the heat off just as it melts in.
13. After the meat is sufficiently rested, carve it to serve.
14. Plate with some of the vegetables, sauce, and fresh herbs.
Chef Tips
The key to this great recipe is patience and low heat. Don't rush the cooking process - the slow cooking at a lower temperature is what transforms this tough cut of beef into something magical.
Getting a roast that is tied like this one we got from our friends at Ranch Foods Direct greatly assists in it cooking evenly and maintaining an attractive shape.
Make sure to scrape up all the browned bits from the bottom of the pan when deglazing, as they contain concentrated flavor that enriches your red wine sauce.
Substitutions & Variations
- Wiue - Any dry red wine will work well here. You can even use beef broth exclusively, though the depth of flavor won't be quite as rich.
- Herbs - Don't have fresh herbs? Use dried herbs at about one-third the amount,
- Vegetables - You can add in turnips, parsnips, just about any root type vegetables you fancy to this complete one-pot hearty meal.
- Gluten-Free - This beef recipe is naturally gluten-free as written.
Storage & Helpful Hints
Store leftover pot roast in an airtight container in the refrigerator for up to 5 days. The delicious braising liquid can be stored separately or with the meat. To reheat, warm gently in a covered pot on the stovetop over low heat, or in the oven at 300F until heated through.
For freezing, cool completely and store for up to 3 months, also in an airtight container. Thaw overnight in the refrigerator before reheating.
The meat often tastes even better the next day as the flavors continue to develop. This makes it perfect for meal prep or entertaining - you can make it a day ahead!
FAQ
Yes! After bringing the cooking liquid to a simmer in your large Dutch oven, reduce to the lowest setting and maintain a very gentle simmer for the same 3 hours or so. Just check occasionally to ensure that it's not cooking too vigorously.
Chuck roast is ideal because of its connective tissue and marbling, but you could also a bottom round roast or brisket using the same cooking method.
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