Braised Beef Chuck Roast
Serves 1
Directions
- 1Season chuck roast generously with kosher salt on all sides.
- 2Broil the roast on a sheet tray in the oven on high heat for 5-7 minutes per side until charred.
- 3Sauté diced white onions and sliced leeks in olive oil in a large pot over medium-high heat until softened.
- 4Stir in tomato paste and crushed garlic, cooking for 30-60 seconds.
- 5Add red wine, then add the seared chuck roast.
- 6Pour in beef stock and add chopped carrots if using.
- 7Bring liquid to a boil, then partially cover and bake at 275°F for 4 hours until meat is tender.
- 8Remove meat, shred in a bowl, then stir back into the pot and season to taste with additional salt.
Ingredients
- 3 lbs chuck roast
- kosher salt
- 2-3 tbsp olive oil
- 1 whole white onion, diced
- 1 whole leek, sliced
- 4 tbsp tomato paste
- 6 cloves garlic, crushed
- 1 cup red wine
- 2-4 cup beef stock
- carrot, chopped (optional)
- salt
Equipment
ovensheet traylarge potknifestrainergarlic pressforks
Tips
- Use celery instead of leeks if unavailable.
- Use the cheapest red wine available.
- The meat is done when it is tender enough to shred easily with two forks.
- Freeze the prepared beef in silicone molds for easy reheating.
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