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Red Wine Braised Chuck Roast

by , Chef, Seattle, Washington

Red Wine Braised Chuck Roast

Serves 6

  • 1 (4-pound) Certified Piedmontese chuck roast
  • 2 tablespoons oil
  • Salt and pepper
  • 2 cloves garlic
  • 1 onion, roughly diced
  • 1 cup roughly chopped carrots
  • 1 cup leeks, cleaned and chopped
  • 1 cup celery, chopped
  • 2 cups red wine
  • 1 cup beef stock
  • 1 sprig each: rosemary, thyme, and sage
  • ½ cup demi-glace

Season the chuck roast well with salt and pepper. To a hot skillet, add oil and sear beef until all sides are an even brown color. Remove the beef and set aside. Add the vegetables to the same skillet and cook until caramelized. Add red wine to deglaze the pan. Then, add beef stock, herbs, and demi-glace, bring it to boil, and then turn the heat off. Transfer the chuck roast to a pressure cooker, cover with braising liquid and vegetables, and set the pressure cooker to high. Cook in the pressure cooker for 45 minutes. When the timer goes off, let it sit for an extra 10 minutes, then remove the chuck roast and strain the vegetables from the jus. Slice the roast and serve with jus spooned over top.

Pairing: A light, smooth Pinot Noir

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