Braised chuck roast

Braised Chuck Roast is a classic comfort food dish that's sure to impress. This hearty and flavorful meal features a tender chuck roast that has been slowly braised to perfection in a rich and savory sauce, infusing the meat with deep, mouthwatering flavors.

The succulent roast is complemented by hearty vegetables such as carrots, onions, and potatoes, all simmered together to create a deliciously satisfying meal. The slow cooking process ensures that the meat is incredibly tender and juicy, falling apart with every forkful.

​Whether served as a special family dinner or for a festive gathering, Braised Chuck Roast is a timeless favorite that brings warmth and comfort to the table.

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients

• 1 LARGE CHUCK ROAST
• 1 CUP FLOUR COURSE
• GROUND PEPPER & KOSHER SALT
• ROASTED GARLIC POWDER (BADIA BRAND)
• FREEZE DRIED PARSLEY & FREEZE-DRIED BASIL
• FRESH ROSEMARY (OPTIONAL)
• ONION (CUT INTO LARGE PIECES)
• 1 GARLIC CLOVE
• 1 STALK CELERY (CUT IN LARGE PIECES)
• 1 LARGE CARROT (PEELED AND CHOPPED)
• 2 CUPS CHICKEN STOCK
• 5 SHAKES WORCESTERSHIRE SAUCE
• OLIVE OIL (OR CORN OIL)
• 1/4 CUP BUTTER
• WATER TO COVER

1. Set roast out at room temperature for 1 hour. Salt and pepper well on both sides. Dredge with flour and brown on all sides in a preheated skillet with oil. Add garlic powder, parsley, basil, rosemary, garlic, onion, celery, carrots, stock, Worcestershire, and butter.
2. Cover with water and simmer on low for 5-6 hours, until meat is tender enough to separate with a fork. Take out meat and strain broth.
3. Put 1/4 cup flour in a pan with 1/4 cup butter, brown. Finally, add 3 cups of reserved stock and cook until it thickens like gravy.

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​Tammy’s Tip: “Heat herbs in braiser first to enhance the flavors. Take out and start the instructions.”

Printable Recipe - Braised chuck roast