BRAISED CHUCK ROAST RECIPES

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BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT



Balsamic Braised Pot Roast Recipe: How to Make It image

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 10 minutes

Prep Time 40 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 celery ribs with leaves, cut into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into wedges
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) beef broth
1/2 cup balsamic vinegar
1 small bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts : Calories 405 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 35g protein.

DUTCH OVEN CHUCK POT ROAST | JUST A PINCH RECIPES



Dutch Oven Chuck Pot Roast | Just A Pinch Recipes image

By James Beard Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what’s what, consult a butcher’s chart to see where in the animal the cut is from and what cooking method it’s best suited to. Generally, sirloins and filet mignons, from the rib and loin portions, are delicious roasted or grilled; roasts from the less tender sections, from the shoulder, rump, or leg, are perfect for braising. Braising is nothing more than cooking the meat over low hea

Provided by jPaul Gaskill @capnpaul

Categories     Beef

Prep Time 35 minutes

Cook Time 2 hours 45 minutes

Yield 6

Number Of Ingredients 10

- • 5-pound boneless chuck roast
- • 3 tablespoons vegetable oil
- • salt and pepper to taste
- • 2 tablespoons fresh or dried thyme, or a combination of thyme, rosemary, and/or summer savory
- • 1 bay leaf
- • pinch cinnamon
- • 2 onions, stuck with 2 cloves each
- • 3 cloves garlic, peeled and left whole
- • 2 sprigs parsley
- • 2 cups red wine, beef stock, beer, or water

Steps:

  • Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
  • Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
  • Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

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