A chuck roast is one of the tougher cuts of meat and requires long, slow cooking for tenderization. It is an inexpensive cut of beef taken from the front end of a cow. It is the ideal cut for a pot roast. A chuck roast should be cooked slowly in the oven at a low temperature. The longer it cooks, the flakier the meat becomes. It also absorbs the added wine, the flavor of the vegetables and produces a gravy base that wraps the flavors together.
Things You'll Need
- 3 to 4 lb. chuck roast
- Dutch oven or covered casserole
- Olive oil
- Salt and Pepper
- 14 oz. can of peeled tomatoes
- Bottle of red wine
- 3 cups beef stock
- 1 onion, sliced in chunks
- 6 carrots, sliced in 2-inch chunks
- 2 garlic cloves, smashed
- Potato masher
- Large bowl
- 2 tbsp. butter
- 1 tbsp. flour
Preheat your oven to 300 degrees Fahrenheit. While the oven is heating, place 3 tbsp. of olive oil in the bottom of a Dutch oven and heat. Add the rare piece of chuck to the hot oil and sprinkle with salt and pepper. Brown on both sides, then remove.
Scrape the bits of beef that are stuck on the bottom of the Dutch oven. Add more oil if necessary, and add the vegetables. Saute the vegetables until browned on the outside.
Return the beef to the casserole and place it over the vegetables. Add the tomatoes, beef stock and bottle of wine. Bring to a boil, then cut back to a simmer. Let it simmer for five minutes.
Remove the casserole from the range, cover it and place in the oven. Roast for a minimum of 4 hours.
Remove the roast from the oven and place the meat on a separate plate to rest. Mash the remaining whole vegetables in the casserole with a potato masher until they are in small pieces.
Strain the gravy over a large bowl, mashing the vegetables through the strainer. Return the liquid to the casserole.
Heat the liquid in the casserole until it simmers. Mix the flour with 1 cup of liquid taken from the casserole. Add it back into the gravy. Add the butter and heat until it thickens. Return the roast to the casserole and simmer for 5 minutes. Serve with potatoes, carrots and green vegetables.