Adding a dry rub to a chuck roast

Braised Chuck Roast with Red Wine and Mushrooms

 

dry rub on a chuck roast

Braised Chuck Roast with Red Wine and Mushrooms

3.8 from 5 votes
Print Pin
Course: Main Course
Cuisine: American
Protein: Beef
Cut: Chuck Roast, Shoulder Roast
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 4 people

Ingredients

  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 1 c dry red wine
  • 2 c beef stock
  • 3 Tbsp tomato paste
  • 6 cloves garlic sliced
  • 1 med onion sliced
  • 3 stalks celery sliced
  • 2 c baby bella mushrooms quartered
  • 2 c baby potatoes
  • 5 sprigs fresh thyme
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 2 Tbsp clarified butter

Instructions

  • Remove Chuck Roast from package. Salt all over and refrigerate uncovered on wire rack overnight. Remove Roast from fridge one hour before cooking and season with salt and pepper.
  • Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside.
  • Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute.
  • Add red wine and potatoes, scrape bottom with wooden spoon.
  • Place Roast and fresh thyme back in Dutch oven and add beef stock to cover ⅔ of the way.
  • Close lid tightly and place in 300°F oven for 3½ hours or until roast is fork tender.
  • Allow roast to rest in juices for 30 minutes. Then remove Roast and vegetables from Dutch oven.
  • Place liquid on stovetop and simmer until liquid is reduced by half.
  • Slice Roast and spoon sauce over everything. Enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.