Braising Chuck Roast Recipe Video

The easy process of braising the Certified Angus Beef.

Summary

Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Chuck roast1 Pound (Certified Angus Beef)
 Salt2 Pinch
 Ground pepper2 Pinch
 Oil1 Tablespoon
 Carrots1 Small, chop
 Celery1 Small, chop
 Onion1 Small, chop
 Herb seasoning1⁄4 Cup (4 tbs) (thyme, bay leaf and peppercorn)
 Tomato paste1 Cup (16 tbs)
 Red wine1⁄2 Bottle (0.5 l)
 Beef stock500 Milliliter

Nutrition Facts

Serving size

Calories 424 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 61.2 mg20.4%

Sodium 1656.6 mg69%

Total Carbohydrates 29 g9.5%

Dietary Fiber 3.3 g13.3%

Sugars 12.3 g

Protein 30 g60.8%

Vitamin A 59.3% Vitamin C 25.9%

Calcium 6.2% Iron 25.1%

*Based on a 2000 Calorie diet

Things You Will Need

heavy bottom pan
oven

Directions

GETTING READY
1. Roughly chop the carrots, celery and onions, set aside.
2. Preheat heavy bottom pan on stove top at medium-high heat.
3. Season roast with salt and freshly ground black pepper.
4. Preheat the oven to 175 degree F, while the vegetables are getting caramelized.

MAKING
5. Add a thin layer of oil to pan until hot.
6. When the oil begins to smoke, add roast and sear on all sides.
7. Remove seared roast from pan, add carrots, celery, onion, and herb mixture to pan and allow vegetables to caramelize.
8. When vegetables have finished caramelizing, add tomato paste to pan and cook 2-3 minutes.
9. Deglaze pan with red wine for 2-3 minutes.
10. Add roast back to pan and submerge roast in beef stock.
11. Place pan in low oven.
12. Remove roast from oven once it is fork tender.

SERVING
13. Serve the braised chuck roast with a glass of red wine.
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