Sure, there are a lot of ingredients, but it’s WORTH IT! This is a fail-safe recipe for a 2-pound chuck roast, that will easily feed four. Please email me at firstname.lastname@example.org and let me know what you think!
• One two-pound chuck roast
• Kosher salt and cracked black pepper
• 2 tablespoons vegetable or olive oil, plus more if needed
• 2 carrots, chopped into 1-inch chunks, on the diagonal
• 2 celery stocks, chopped into 1-inch chunks, on the diagonal
• 1 medium yellow onion, chopped into 1-inch chunks
• 3 sprigs fresh rosemary, stemmed, chopped fine
• 4-5 sprigs fresh thyme, chopped fine
• 2 dried bay leaves
• 4 cloves garlic, chopped fine
• 1 tablespoon tomato paste (in the tube)
• 1 tablespoon anchovy paste (in the tube, DON’T OMIT!)
• 1 bottle dry red wine (reduced on stovetop to 2 cups)
• ¼ cup good, aged Balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 2 cups beef broth
•3 tablespoons of flour, mixed with water to form a thin, smooth paste
• 1 teaspoon Gravy Master
• Mashed potatoes, your recipe
Preheat the oven to 275 degrees F.
Reduce red wine: Simmer on stovetop down to approximately 2 cups. Set aside.
Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on both sides. Remove and transfer to a large plate.
Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the rosemary, thyme, and bay leaf and cook until the vegetables 7 minutes. Add the garlic and continue cooking for another 1 minute. Add 1 cup of the reduced wine and simmer 8 minutes, scraping up the seared bits from the bottom of the pot. Add the beef broth, balsamic vinegar, Worcestershire sauce, tomato paste, anchovy paste, cumin, red pepper flakes, and paprika. Stir while simmering to combine. Return the roast to the pot. Bring the liquid to a simmer and cover with a tight-fitting lid. Place the pot in the oven in the center. Cook roast for 1 hour, and then turn it over. Cook another hour.
Remove from the oven and transfer the roast to a large plate. Tent with foil and let the roast rest. Place the Dutch oven back on the stovetop over medium-high heat. Add 1/4 cup more of the reduced red wine to the liquid and reduce by half at a simmer, about 10 minutes. Add Gravy Master and stir for 1 minute. Add the flour/water mix slowly while stirring. Turn off heat.
Shred roast with 2 forks, removing any very fatty pieces. Add roast back into pot and stir to combine,
Serve over mashed potatoes.
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