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