Beef Essentials Wine Braised Chuck Roast Recipes

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WINE-BRAISED CHUCK ROAST WITH ONIONS



Wine-Braised Chuck Roast With Onions image

This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of "roast beef" but this is to die for!

Provided by MA HIKER

Categories     Roast Beef

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 11

4 lbs boneless chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise and thinly sliced
2 large garlic cloves, chopped
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 cups dry white wine
1 cup water

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
  • Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
  • Brown beef on all sides, about 15 minutes total.
  • Transfer beef to a plate.
  • Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
  • Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
  • Add wine and water and bring to a boil.
  • Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
  • Let beef stand, uncovered, in onion gravy about 15 minutes.
  • Cut into 1/2 inch thick slice and serve with onion gravy.

Nutrition Facts : Calories 577.2, Fat 23.1, SaturatedFat 8.9, Cholesterol 199.6, Sodium 1051.9, Carbohydrate 17.8, Fiber 2.9, Sugar 7.3, Protein 65.8

WINE-BRAISED CHUCK ROAST WITH ONIONS



Wine-Braised Chuck Roast with Onions image

Categories     Beef     Onion     Braise     White Wine     Winter     Gourmet

Yield Makes 4 servings (with leftovers) or 6 servings (without leftovers)

Number Of Ingredients 13

4 pounds boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 pound egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
  • Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
  • Let beef stand, uncovered, in onion sauce about 30 minutes.
  • If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.
  • While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE



Brasato al Barolo - Braised Chuck Roast in Red Wine image

Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 15h16m

Yield 5

Number Of Ingredients 13

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

Steps:

  • Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
  • Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
  • Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
  • Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
  • Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g

BEEF ESSENTIALS: WINE-BRAISED CHUCK ROAST



Beef Essentials: Wine-Braised Chuck Roast image

This is a simple dish to put together, and works best with a chuck roast. The gravy is awesome, and almost tastes like a kicked up French onion soup. An addition, you can always add some carrots, or potatoes to the pot, but wait until the last hour, before doing that. FYI: I don't think you can add too many onions to this...

Provided by Andy Anderson !

Categories     Beef

Time 4h15m

Number Of Ingredients 15

PLAN/PURCHASE
2 Tbsp grapeseed oil, or other non-flavored variety
3 - 4 lb chuck roast, boneless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 large yellow onion, thinly sliced
3 clove garlic, roughly chopped
1 large tomato, garden fresh, and chopped
1 tsp chopped thyme, dried variety
1 tsp chopped rosemary, dried variety
1 c white wine, dry variety
1 c chicken stock, not broth
ADDITIONAL ITEMS
egg noodles or long-grain white rice for serving
crusty french bread, for serving

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Place a rack in the bottom position, and preheat the oven to 340f (170c).
  • 4. Chop the onions, and garlic.
  • 5. Give the roast a healthy rub down with some salt and pepper.
  • 6. Add the oil to a pot over medium-high heat.
  • 7. When the oil begins to shimmer, add the roast.
  • 8. Sear the roast, about 2 - 3 minutes per side.
  • 9. Remove from the pot, and reserve.
  • 10. Reduce the heat to medium, and add the onions.
  • 11. Cook until they begin to soften and brown, about 4 - 6 minutes.
  • 12. Chef's Note: Part of the flavor of this dish is the fonds that are developing on the bottom of the pot. Make sure that those loving brown bits don't burn. Turn down the heat if needed... we want brown, not black fonds.
  • 13. Add the garlic.
  • 14. Stir until fragrant, about 60 seconds.
  • 15. Add the chopped tomato, and stir for an additional 60 seconds.
  • 16. Add the wine and the chicken stock.
  • 17. Chef's Note: This is where you use a wooden spoon, to scrap up all those yummy fonds, and incorporate them into the liquid.
  • 18. Add the rosemary, and thyme.
  • 19. Add the roast back to the pot, and then bring up to the boil.
  • 20. Cover the pot, and place in the preheated oven, until the roast is fork tender, about 3 - 3.5 hours.
  • 21. PLATE/PRESENT
  • 22. Cut up and serve over nice wide egg noodles, or long-grained white rice. And don't forget to drizzle some of the yummy onion sauce over the top. Enjoy.
  • 23. Keep the faith, and keep cooking.

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