IvanEats recipe
Braised Chuck Roast
Cooking for
5
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Ingredients
Braised Chuck Roast
Sautéed Asparagus
Method
Braised Chuck Roast
- Season the chuck roast generously with salt and black pepper.
- Heat the cooking oil in an oven-safe pot and sear the meat on all sides until golden brown. Set aside on a plate.
- Add the onion and rhubarb to the same pot and sauté for a few minutes.
- Pour in the red wine and bring to a boil.
- Season with salt and add the thyme, rosemary, and honey.
- Place the seared chuck roast on top of the vegetables. Pour in the stock and any resting juices from the meat.
- Cover with parchment paper cut to fit the pot, with a small hole in the center (see blog post for how-to). Then cover with a lid.
- Braise in the oven at 150°C (150°C) for 1 hour per 500 g (1.1 lb) of meat.
- With one hour remaining, remove the pot and add the beets and carrots on top of the meat.
- Return to the oven for the final hour.
- Remove the beef and wrap it in parchment paper and aluminium foil to rest. Set the vegetables aside on a plate. Strain the sauce.
- Melt 3 tbsp of butter in a pot and whisk in the flour until smooth.
- Add the strained sauce and whisk until thickened.
- Remove from heat and stir in 1 tbsp of butter.
- Shred the meat into large pieces and serve with the sauce, sautéed asparagus, and lettuce or salad. Enjoy!
Sautéed Asparagus
- Heat the olive oil in a frying pan and sauté the asparagus until it begins to soften.
- Add the butter and garlic, and season with salt and black pepper.
- Continue sautéing until the asparagus is tender and golden on all sides.
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