Wine Braised Chuck Roast Recipe

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When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat.
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  • 2 1/2 pounds chuck roast - boneless
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons vegetable oil
  • 2 onions - sliced thin
  • 2 cloves garlic - chopped fine
  • 8 ounces mushrooms - sliced
  • 1 tablespoon tomato paste - Italian seasoned
  • 2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried
  • 2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried
  • 1 cup red wine
  • 1 cup beef broth
Container: dutch oven or large oven proof pot with lid
30 mins
3 hrs
4 hrs
  • Sprinkle beef with salt and pepper.
  • Heat the oil over medium heat in the dutch oven.
  • Place seasoned beef in the pot and brown on all sides.
  • Transfer the beef to a plate.
  • Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
  • Add the garlic, tomato paste, thyme and rosemary.
  • Stir to combine, cook for another 5 minutes.
  • Add the red wine and stock, bring to a boil.
  • Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
  • Cook for another 2 1/2-3 hours or until the beef is very tender.
  • Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
  • Serve over buttered, parsley egg noodles or with mashed potatoes.
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