Wine-Braised Beef Roast

Looking for a cold weather dish? Braise chuck roast in a heavy Dutch oven and you'll end up with a tender roast and a savory reduced wine sauce.

You'll need:

• 2 to 4 lb chuck roast (or beef cut of your choice)
• 2 Tbs Keller House Seasoning (or seasoned salt in a pinch)
• 1 onion, chopped
• 2 shallots, chopped (or sub a second chopped onion)
• 4 garlic cloves, chopped
• 1 Tbs beef bouillon
• 2 c red wine
• 2 c water
• 2 Tbs tomato paste

Season the roast liberally on both sides with house seasoning.

In a heavy bottom pan (I use a cast iron Dutch oven), pour a couple of Tbs olive oil to coat and heat over medium. Add the chuck roast and brown on all sides, then remove to a plate.

Add more olive oil if necessary, then add the onion and shallots. (You can sub another onion for the shallots if you want.) Sautee about 5 minutes until soft, then add the garlic and stir another minute or two. Add the beef bouillon and stir well.

Pour in the red wine and stir, then add the water and tomato paste. Return the roast to the pan.

Cover and simmer about 2 1/2 hours until tender.

Let cool half an hour in the pot. Remove the beef to a cutting board and slice thinly. Stir the slices back into the sauce and return stove to medium heat, then let warm 15 minutes covered.

Serve topped with braising sauce.

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Wine Braised Chuck Roast

Author: Mallory

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

• 2 to 4 lb chuck roast
• 2 Tbs Keller House Seasoning
• 1 onion, chopped
• 2 shallots, chopped
• 4 garlic cloves, chopped
• 1 Tbs beef bouillon
• 2 c red wine
• 2 c water
• 2 Tbs tomato paste

Instructions

1. Season the roast liberally on both sides with house seasoning.
2. In a heavy bottom pan (I use a cast iron Dutch oven), pour a couple of Tbs olive oil to coat and heat over medium. Add the chuck roast and brown on all sides, then remove to a plate.
3. Add more olive oil if necessary, then add the onion and shallots. (You can sub another onion for the shallots if you want.) Sautee about 5 minutes until soft, then add the garlic and stir another minute or two. Add the beef bouillon and stir well.
4. Pour in the red wine and stir, then add the water and tomato paste. Return the roast to the pan.
5. Cover and simmer about 2 1/2 hours until tender.
6. Let cool half an hour in the pot. Remove the beef to a cutting board and slice thinly. Stir the slices back into the sauce and return stove to medium heat, then let warm 15 minutes covered.
7. Serve topped with braising sauce.

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