Wine-Braised Beef Chuck Roast

Slow-braised beef chuck roast cooked with dry red wine, fresh herbs, and sweet baby carrots, served over dairy-free garlic mashed potatoes.

• Prep: 25 min
• Cook: 3 hr
• Total: 3 hr 25 min
• Servings: 12
• Cuisine: French
• Difficulty: Hard

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein
• Low-Sodium
• Low-Sugar

Tags

• roast
• special occasion
• comfort food
• rich

Ingredients

• 6 pound beef chuck roast (boneless, trimmed, cut into large pieces)
• 2 tablespoon olive oil
• 2 yellow onions (large, chopped)
• 6 clove garlic (minced)
• 2 cup dry red wine
• 3 cup unsalted beef broth
• 2 pound baby carrots
• 4 piece fresh rosemary
• 6 piece fresh thyme
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 4 pound Yukon Gold potatoes (peeled and cubed)
• 0.25 cup extra virgin olive oil

Instructions

1. Preheat oven to 325°F. Season beef chuck roast pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides until deeply caramelized, about 5 minutes per batch, then transfer to a platter.
3. Add chopped yellow onion and minced garlic to the pot, sautéing for 3 minutes until softened. Pour in dry red wine, scraping up browned bits from the bottom, and simmer for 3 minutes.
4. Return beef to the Dutch oven, add unsalted beef broth, baby carrots, fresh rosemary, and fresh thyme. Cover with a tight-fitting lid and transfer to the oven.
5. Braise for 3 hours, until the beef is deeply tender and shreds easily with a fork.
6. While beef finishes braising, place cubed Yukon Gold potatoes in a large pot covered with cold water. Bring to a boil and cook for 15 minutes until fork-tender; drain thoroughly.
7. Mash the potatoes with extra virgin olive oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper until smooth and creamy.
8. Discard herb stems. Plate generous scoops of mashed potatoes topped with fork-shredded beef, tender carrots, and rich pan braising juices.

Nutrition (per serving)

• Calories: 530
• Protein: 46 g
• Carbohydrates: 34 g
• Fat: 20 g
• Fiber: 4 g
• Sodium: 380 mg
• Saturated Fat: 6.8 g
• Sugar: 4 g
• Cholesterol: 130 mg