Savory Slow-Braised Chuck Roast with Root Vegetables
Discover the ultimate comfort food with this Savory Slow-Braised Chuck Roast, a symphony of deep flavors and tenderness. After years of experimentation, I finally crafted a recipe that showcases the robust essence of chuck roast - an affordable cut that transforms into a meltingly tender delight with rich layers of flavor. This dish features a slow and loving braise, highlighted with aromatic red wine and seasoned to perfection, enhanced by sweet carrots, savory onions, and roasted garlic. Perfect for gatherings or tranquil Sunday dinners, serve this dish alongside creamy mashed potatoes, and let the delightful jus soak into every bite. This pot roast will soon become a cherished family favorite.
N/A
Servings
500
Calories
8
Ingredients
Ingredients
Chuck roast
4 lbs (Trim any excess fat as desired)
Creole seasoning
4 tablespoons (Mixed well)
Bacon grease
1/2 cup (Melted)
Dry red wine
1 cup (Choose a full-bodied wine)
Beef stock
1 cup (Homemade preferred)
Onions
2 large (Sliced)
Carrots
4 large (Cut into 3-inch chunks)
Garlic cloves
4 (Cut in halves)
Instructions
1
Begin by thoroughly massaging the chuck roast with creole seasoning, ensuring it is evenly coated.
2
Preheat your oven to 325°F (163°C).
3
In a large cast iron skillet, heat the bacon grease over medium-high heat. Once hot, sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side.
4
Transfer the seared roast to a heavy-duty Dutch oven. Pour in the dry red wine, allowing it to coat the bottom of the pot. This will deepen the flavor of the meat as it braises.
5
Cover the Dutch oven tightly and place it in the preheated oven. Let it braise undisturbed for about 5 hours, checking occasionally to ensure that the liquid isn’t evaporating too quickly. Add a splash of additional wine if needed.
6
After 5 hours, carefully remove the roast from the oven. Add the sliced onions, carrot chunks, and halved garlic cloves around the roast. Pour in the beef stock, covering the vegetables.
7
Cover the Dutch oven again and return it to the oven to cook for an additional 1.5 hours, or until the meat is fork-tender and the vegetables are caramelized and soft.
8
Once done, remove the Dutch oven from the oven. Let the roast rest for 10 minutes before slicing.
9
Serve the succulent slices on a platter, generously topped with roasted vegetables and spooning a rich jus over the top.
10
Pair with creamy mashed potatoes to soak up all the delicious flavors. Enjoy your hearty meal!
Nutrition Information
33.3
Fat
13.3
Carbs
40
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is a 4-pound chuck roast.
How much Creole seasoning should I use?
You should use 4 tablespoons of Creole seasoning to massage the roast.
What type of fat is recommended for searing the meat?
The recipe calls for 1/2 cup of bacon grease to sear the chuck roast.
What is the recommended oven temperature?
The oven should be preheated to 325°F (163°C).
What type of wine is best for this braise?
A full-bodied dry red wine is recommended for this recipe.
How long is the initial braising period before adding vegetables?
The roast should braise undisturbed for about 5 hours before any vegetables are added.
What vegetables are included in this dish?
The dish includes 2 large sliced onions, 4 large carrots cut into chunks, and 4 halved garlic cloves.
How long do the vegetables cook with the roast?
The vegetables cook for an additional 1.5 hours after being added to the pot.
How much beef stock is required?
One cup of beef stock is used, with homemade stock being the preferred choice.
What should I do if the liquid evaporates too quickly?
If the liquid evaporates too quickly during the first 5 hours, you should add a splash of additional red wine.
How long should the roast rest after cooking?
The roast should rest for 10 minutes before slicing to ensure it remains succulent.
What is the total estimated cooking time?
The total oven cooking time is approximately 6.5 hours.
What side dish is recommended for serving?
Creamy mashed potatoes are recommended to help soak up the delicious jus.
How many calories are in one serving?
There are approximately 500 calories per serving.
How much protein does this meal provide?
Each serving provides about 40 grams of protein.
What is the fat content of this dish?
This dish contains approximately 33.3 grams of fat per serving.
How many carbohydrates are in a serving?
There are 13.3 grams of carbohydrates per serving.
What equipment is needed for searing the meat?
A large cast iron skillet is used for the initial searing process.
What type of pot is best for the braising process?
A heavy-duty Dutch oven is the ideal vessel for this slow-braised recipe.
How long do you sear each side of the roast?
Each side should be seared for 4-5 minutes until a deep brown crust forms.
How should the carrots be prepared?
The carrots should be peeled and cut into large 3-inch chunks.
Is it necessary to trim the meat?
Yes, you should trim any excess fat from the chuck roast as desired before seasoning.
How many garlic cloves are used?
The recipe calls for 4 garlic cloves, cut into halves.
Can I use any red wine?
While any red wine works, choosing a full-bodied dry red wine will provide the deepest flavor.
What is the final texture of the vegetables?
After the final 1.5 hours of cooking, the vegetables should be caramelized and soft.
How is the meat finished for serving?
The meat is sliced and served on a platter, topped with roasted vegetables and a rich jus.
What categories does this recipe fall into?
This is a beef pot roast dish categorized as comfort food and a slow-cooked one-dish meal.
Is this recipe suitable for a Sunday dinner?
Yes, it is specifically described as perfect for tranquil Sunday dinners.
How should the onions be cut?
The 2 large onions should be sliced before being added to the Dutch oven.
What is the goal of searing the roast?
Searing creates a deep brown crust that enhances the flavor of the meat and the resulting gravy.