Beef Essentials Wine Braised Chuck Roast Recipes

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WINE-BRAISED CHUCK ROAST WITH ONIONS



Wine-Braised Chuck Roast With Onions image

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

4 lbs boneless chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise and thinly sliced
2 large garlic cloves, chopped
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 cups dry white wine
1 cup water

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

WINE-BRAISED CHUCK ROAST WITH ONIONS



Wine-Braised Chuck Roast with Onions image

Categories     Beef     Onion     Braise     White Wine     Winter     Gourmet

Yield Makes 4 servings (with leftovers) or 6 servings (without leftovers)

Number Of Ingredients 13

4 pounds boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 pound egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley

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



Brasato al Barolo - Braised Chuck Roast in Red Wine image

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

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

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

RED WINE-BRAISED CHUCK ROAST



Red Wine-Braised Chuck Roast image

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

2 tablespoons vegetable oil
1 (3 lb) beef chuck roast, tied
salt
fresh ground black pepper
1 cup dry red wine
2 cups beef broth
3 cups water
1 medium onion, halved and stuck with
2 whole cloves
6 large garlic cloves
4 large carrots, halved crosswise
2 medium fennel bulbs, quartered
1 bay leaf

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

BRAISED CHUCK ROAST



Braised Chuck Roast image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons duck fat
3 large Spanish onions, chopped
1 pound carrots, chopped
6 ribs celery, chopped
8 cloves garlic, minced
1 tablespoon fresh thyme
3 bay leaves
1 teaspoon rosemary
2 cups good red wine
4 cups veal stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Mashed potatoes, polenta or roasted vegetables, for serving, optional

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.

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