Braised Chuck Roast with Red Wine and Mushrooms

Braised Chuck Roast with Red Wine and Mushrooms

from justcook.butcherbox.com
230 min
4 servings

You’ll be amazed at the difference it makes to quickly salt your roast the night before cooking.  This pot roast features tender beef in a red wine sauce with mushrooms and potatoes for a one-pot meal.

Ingredients

  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 1 c dry red wine
  • 2 c beef stock
  • 3 Tbsp tomato paste
  • 6 cloves garlic (sliced)
  • 1 med onion (sliced)
  • 3 stalks celery (sliced)
  • 2 c baby bella mushrooms (quartered)
  • 2 c baby potatoes
  • 5 sprigs fresh thyme
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 2 Tbsp clarified butter

Directions

  1. 1

    Remove Chuck Roast from package. Salt all over and refrigerate uncovered on wire rack overnight. Remove Roast from fridge one hour before cooking and season with salt and pepper.

  2. 2

    Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside.

  3. 3

    Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute.

  4. 4

    Add red wine and potatoes, scrape bottom with wooden spoon.

  5. 5

    Place Roast and fresh thyme back in Dutch oven and add beef stock to cover ⅔ of the way.

  6. 6

    Close lid tightly and place in 300°F oven for 3½ hours or until roast is fork tender.

  7. 7

    Allow roast to rest in juices for 30 minutes. Then remove Roast and vegetables from Dutch oven.

  8. 8

    Place liquid on stovetop and simmer until liquid is reduced by half.

  9. 9

    Slice Roast and spoon sauce over everything. Enjoy!