Red Wine-Braised Chuck Roast

I have gone gourmet, or at least last night’s dinner tasted gourmet. It was an absolutely delicious chuck roast if I do say so myself. This dinner demands little effort. I served this roast with a side of creamy parmesan thyme polenta (recipe below).

The chuck comes from the upper shoulder/neck area of the cow. It can contain connective tissue and collagen. The collagen provides lots of flavor to this meat as it melts during the cooking process. This cut is typically used for slow cooking, braising, roasting or stewing.

Red Wine-Braised Chuck Roast
3-4 lb chuck roast
2 T olive oil
salt and pepper
2 yellow onions (thinly sliced)
2 cloves garlic (minced)
1/2 tsp dried thyme
1 bay leaf
1 c beef stock
2 T tomato sauce
1 750ml red wine (I used a Shiraz)

Preheat oven to 400 degrees. Heat oil in dutch oven or heavy ovenproof pot over medium high heat. Pat roast dry, and sprinkle with salt/pepper on all sides. Place roast in pot and brown on all sides, about 10-15 minutes. Place roast on plate.

Add onions and saute until they become a pale golden brown color, about 10 minutes. Add salt/pepper, garlic, thyme, tomato sauce, beef stock and wine. Bring to boil. Return roast to the pot and cover with the lid. Put in oven and roast, after 1 hour turn the roast and continue to cook for another hour to 1 1/2 hours, you want the roast extremely tender. Take roast out of pan and let it rest on a plate for 20-30 minutes. Slice roast on the bias, place some onions on the roast and pour wine sauce over the roast.

While the roast is resting, take this “thyme” to make your polenta.

Creamy Parmesan Thyme Polenta
2 c chicken stock
2 c water
1 c polenta (ground corn meal)
1/2 tsp salt
3 T unsalted butter
3/4 c grated Parmesan cheese
1/2 tsp thyme

Bring chicken stock, water and salt to a boil. Slowly add polenta (corn meal) whisking the entire time. Turn heat down to low. Simmer for 20 minutes, stirring frequently. Turn heat off, add butter, thyme and Parmesan cheese. Stir well.



3 Responses

  1. I tried this Wednesday night! So very good! I was a little surprised at how “dark” the meat was on the outside. I probably shouldn’t have been as the shiraz just majorly reduced and that is what made it good. My mom took the reduction and made a really good gravy. Mmmm. Thanks!

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