WINE-BRAISED CHUCK ROAST WITH ONIONS
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
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
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
WINE BRAISED CHUCK ROAST WITH ONIONS
Just a great way to use inexpensive chuck roast and have great flavor. Easy to make and easy to enjoy.
Provided by Montana-GemBob
Categories Stew
Time 21h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre Heat oven to 325 degrees.
- Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.
- Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides.
- Remove roast to a plate and set aside.
- Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.
- Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.
- Add the wine and water and bring to boil.
- Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender.
- Let beef stand, uncovered, in onion sauce 30 minutes before serving.
- Serve meat with onion gravy, accompanied by egg noodles.
Nutrition Facts : Calories 928.5, Fat 63.9, SaturatedFat 24.6, Cholesterol 208.7, Sodium 983.3, Carbohydrate 18, Fiber 2.4, Sugar 7.4, Protein 57.3
RED WINE-BRAISED CHUCK ROAST
Make and share this Red Wine-Braised Chuck Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.
- Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel, and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
- Return the roast to the oven; cook until the roast is tender and an instant read thermometer inserted in the thickest part registers 180 degrees, about 1 hour longer.
- Discard the onion and bay leaf. Transfer roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper.
- Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.
Nutrition Facts : Calories 1069.7, Fat 74.2, SaturatedFat 27.9, Cholesterol 235.1, Sodium 605.3, Carbohydrate 21.5, Fiber 6.2, Sugar 4.9, Protein 66.3
WINE-BRAISED CHUCK ROAST WITH ONIONS
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
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
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
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- Preheat the oven to 325°. In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.
- Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
- Return the roast to the oven; cook until the roast is tender and an instant-read thermometer inserted in the thickest part registers 180°, about 1 hour longer.
- Discard the onion and bay leaf. Transfer the roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 11/2 cups, about 25 minutes. Season with salt and pepper.
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