Red Wine-Braised Chuck Roast Recipe

Name: Red Wine-Braised Chuck Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 (3 lb) beef chuck roast, tied; salt; fresh ground black pepper; 1 cup dry red wine; 2 cups beef broth; 3 cups water; 1 medium onion, halved and stuck with; 2 whole cloves; 6 large garlic cloves; 4 large carrots, halved crosswise; 2 medium fennel bulbs, quartered; 1 bay leaf

Servings: persons

2 tablespoons vegetable oil
1 (3 lb) beef chuck roast, tied
salt
fresh ground black pepper
1 cup dry red wine
2 cups beef broth
3 cups water
1 medium onion, halved and stuck with
2 whole cloves
6 large garlic cloves
4 large carrots, halved crosswise
2 medium fennel bulbs, quartered
1 bay leaf

1
Preheat oven to 325 degrees.
2
In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.
3
Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel, and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
4
Return the roast to the oven; cook until the roast is tender and an instant read thermometer inserted in the thickest part registers 180 degrees, about 1 hour longer.
5
Discard the onion and bay leaf. Transfer roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper.
6
Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 (3 lb) beef chuck roast, tied, salt, fresh ground black pepper, and more.

Yes, Red Wine-Braised Chuck Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine-Braised Chuck Roast

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