Red Wine and Herb Braised Chuck Roast
I love a good slow cooked dish on a winter day. The delicious aroma of braising liquid and herbs filling my home, while the infamous, and seemingly infinite, Astoria rain falls outside, and clouds blanket the evergreens that surround us. It’s perfectly on-brand for Astoria, really.
This dish is great to make on a quiet rainy day, or on an afternoon when you have errands to run but still want a good meal when it’s time for dinner. It’s incredibly easy to put together and most of the work is done in your oven.
The recipe does call for a good amount of red wine, which makes it an ideal choice if you happen to have some leftover wine in your fridge that’s no longer good for drinking, but is still great for cooking. If you’re like me, and don’t comprehend the term “leftover wine,” a cheap red wine will do just fine. I’d look for a Cabernet Sauvignon from California or an Italian Nero d’Avola, both of which can be on the lower end of the price list, but still bring a lot of value to the dish. You’ll still have about a glass left, so makes sure it’s a wine you want to drink!
If you’re here for wine club, this is the recipe I paired with Three of Cups Le Bateleur Cabernet Sauvignon. The velvet tannins, dark fruit and herb notes truly complement the rich flavors of the braised meat. There’s just something extra comforting about savoring a hearty beef dish with a complex Cabernet Sauvignon.
Red Wine and Herb Braised Chuck Roast
Prep time: 20 minutes Cook time: 4 hours
Ingredients
4lbs Chuck Roast, cut into quarters (boneless is preferred but not required)
1 TBSP Olive Oil
4 Garlic Cloves, lightly smashed and peeled
1 Small Yellow Onion, peeled and quartered
2 Medium Carrots, roughly chopped
3 C Red Wine
1 C Broth
6-10 Sprigs of Thyme
2 Bay Leaves
1 TBSP Whole Peppercorns
Salt and Pepper for seasoning
Parsley, chopped for garnish (optional)
Preheat oven to 325 degrees
Season roast liberally with salt and pepper.
Heat olive oil on medium-high in a dutch oven or a deep oven safe pot with a lid.
Sear roast quarters on all sides until they are a deep brown, roughly 2-5 minutes per side. Set aside on a plate.
Add garlic, onion, carrots, peppercorns and bay leaves to the pot and sauté until onions become tender, roughly 5-7 minutes.
Add broth. Stir to incorporate and deglaze the pot, then add red wine.
Bring roast pieces back to the pot and nestle in the liquid, setting on top of the vegetables beneath. They should be submerged just over halfway. Tuck thyme sprigs in between roast pieces.
Cover pot, and move from stovetop to the oven. Braise for 3.5 - 4 hours, checking roast half way through to make sure pieces are becoming fully submerged.
Remove from oven. Meat should be very tender and pulls apart easily. Serve with garlicky mashed potatoes or polenta and garnish with chopped parsley. Braising liquid can also be used to make a gravy.
Enjoy with a glass of Three of Cups Le Bateleur Cabernet Sauvignon!