The most tasty beef cuts include braised boneless chuck steak. It is expertly cooked in this dish with a herb gravy. The flavor of chuck is fantastic. It’s the most tasty cut of beef, in my opinion, if not the most. Chuck is also adaptable. You could even broil it and eat it like strip or Porterhouse if you get a really excellent grade. In fact, because of the excellent flavor, I’d pick chuck over porterhouse if I could choose my steak for dinner.
- 3 tablespoons canola or vegetable oil
- 1 medium onion diced
- 3 stalks celery chopped
- 3 carrots peeled and cut in 1 inch chunks
- 3 cloves garlic minced
- 3–4 lb chuck roast
- salt and pepper
- 3/4 cup dry red wine (good quality)
- 1 cup low sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1 sprig fresh rosemary
- 1 spring fresh thyme
- 2 bay leaves
- In a Dutch oven, heat 1 1/2 tablespoons of oil over medium heat. Include carrots, celery, and onions. Cook for 5 to 6 minutes, or until the edges of the onions start to brown. Low-heat setting. Add the garlic and stir continuously while cooking for one minute. Transfer the vegetables to a platter while thoroughly scraping the garlic from the pan.
- With paper towels, dry the chuck roast. Salt and pepper the roast liberally. In a Dutch oven, heat 1 1/2 tablespoons of oil to a medium-high temperature. Chuck roast should be added and seared until golden brown. Flip it over and grill the other side.
- Cut the heat off. Along with the wine, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves, add the veggies back to the pan. Roast should be fork tender after 3 to 4 hours at 300 degrees.
- With two forks, shred the meat, scraping out the fat and cartilage as you go. Remove the bay leaves, rosemary, and thyme stems from the pan gravy. If desired, spoon pan juices over mashed potatoes. In the notes
- My Dutch oven is fantastic. Given that you can roast, braise, and sear all in the same pan, it is one of my favorite cooking methods. However, you may prepare this dish with a few different pans if you don’t have one or don’t want to spend the money on one. Simple baking in a covered casserole dish after a simple searing in a large skillet.
- The fat and cartilage in the meat help make it soft and give it plenty of flavor, making chuck roast the greatest choice for this recipe.
- Peel the carrots if you’re presenting them to guests or for a special occasion. mostly because carrots seem prettier in this form.
- For a complete flavor, fresh herbs are necessary. Add rosemary, thyme, and bay leaves. Before serving or creating the gravy, remember to remove the stems and bay leaves.
- Use dry red wine of high grade. If you wouldn’t drink it, don’t use it to cook with is a wise maxim.
- With the pan juices, serve this. The dutch oven can be set over a flame uncovered and simmered for 15 to 30 minutes to reduce. Alternately, mix together 2 teaspoons of water and 2 tablespoons of cornstarch. The liquid will thicken after being whisked into that.
- Remember to take the stems off the sprigs of rosemary and thyme as well as the bay leaves. The leaves of thyme and rosemary will sauté in the pan juices. They taste great and are safe to eat.
- Category: Main Course
- Method: Baked
- Cuisine: American
- Serving Size: 4
- Calories: 554 kcal
- Sugar: 7.9g
- Sodium: 1076.7mg
- Fat: 25.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.8g
- Fiber: 0g
- Protein: 58.3g
- Cholesterol: 167.6mg
Keywords: braised boneless, chuck steak, boneless chuck steak, boneless beef