Oven Braised Chuck Roast

So tender you can eat it with a spoon…

I can’t think of a more nourishing meal than a red meat roast that’s been braising with veggies, broth and red wine all afternoon. Even thinking about this dish brings me to an overcast cozy Sunday afternoon where my whole family is counting down the minutes until they can dive in to a bowl of delicious nourishment. Sometimes I go for a more decadent cut like short ribs, other times it’s something leaner and more accessible, like a chuck roast. I’ve heard people say that you can’t make a lean cut of meat extremely tender and delicious - I challenge them to try my recipe!

From my kitchen to yours, warm wishes - always.

Oven Braised Chuck Roast

30 minutes prep time, 2.5-3 hours cook time

Serves 6

Ingredients

• 2 lbs chuck roast

• sea salt & black pepper, as needed

• 1/2 cup extra virgin olive oil, divided

• 1/2 tsp red pepper flakes

• 1 large yellow onion, diced

• 1 anchovy filet

• 10 garlic cloves, peeled

• 1 tbsp tomato paste

• 6 carrot, medium, sliced in half lengthwise

• 1 bag mini potatoes, about 24 oz

• 1 1/2 cups beef broth

• 1 cup dry red wine

• 1 bunch mixed fresh herbs: oregano, rosemary, thyme, about 2-3 springs of each herb

• 1/4 cup parsley, fresh, chopped

Directions

1. Preheat oven to 350°F.

2. Pat the roast dry with paper towels, generously salt both sides. In a dutch oven, heat 2 tbsp oil over medium-high heat. Add the roast and allow to brown slightly on each side (about 3 minutes per side). Remove roast from pan and set aside on a plate.

3. Turn heat down to medium. Add another tbsp oil to the pan, scraping up any brown bits left behind with a wooden spoon. Add onions, sprinkle with salt, and cook until translucent, about 5 minutes. Add red pepper flakes, a few generous grinds of black pepper, the anchovy filet, garlic cloves & tomato paste. Stir and allow to cook 1-2 minutes.

4. Add the carrots and potatoes, stirring to combine & lightly salt. Place the roast in the pan directly on top of the vegetables. Pour broth and wine into the pot (you want the liquid to come 1/2-3/4 of the way up the roast, but not fully covering it). Scatter your mixed herbs on top of and around the roast.

5. Cover and place in oven for 2.5-3 hours, until the meat is extremely tender. Allow it to rest partially uncovered for 20 minutes off heat. Serve it family style: place the meat in the center of a platter, scatter carrots and potatoes around it. Top with fresh parsley. Scoop the gravy out of the pot and serve alongside.