Master Recipe Tomato Braised Chuck Roast Recipes

BRAISED CHUCK ROAST

Steps:

• Preheat oven to 350 degrees F.
• Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
• Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
• Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
• Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
• After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
• In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
• Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
• Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

BRAISED TOMATO CHUCK ROAST

Steps:

• Preheat oven to 275F.
• In a large dutch over, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper and brown on all sides, about 8-10 minutes. Remove from heat and set aside.
• Add garlic, onion, baby carrots, and celery and allow to brown, about 6-8 minutes. Add wine and tomato paste. Use a wooden spoon to mix together and scrape any browned pieces stuck to the pan. Allow to boil down to half the amount, about 5 minutes. Add parsley, rosemary, thyme, and bay leaves. Place chuck roast back into pan and pour crushed tomatoes around it mixing ingredients together.
• Cover and place in the oven for 1.5 - 2 hours. Remove bay leaves and stems of herbs. Slice thin and serve warm with the sauce!

RICH BRAISED CHUCK POT ROAST IN THE CROCK POT

Steps:

• Massage your roast with the seasonings.
• Heat a cast iron skillet, add the bacon grease and get that smoky hot.
• Sear the roast on all sides.
• Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
• Cover and cook on low for 8 hours.
• Remove roast and place in a covered dish on the side.
• Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
• Slice the roast and serve with all the vegetables and sauce.