Well we are in the midst of another cold spell here. Temps topping out at zero for the high and negative teens for the low. That means it is time for some comfort food. Tonight we had some braised chuck roast with onions and carrots. A nice side of mashed potatoes and an excellent comfort meal.I used a 3 1/2 pound chuck roast. Pull it out of the fridge about 30 minutes before cooking. Dry with paper towels then salt and pepper all sides. Slice up 2 yellow onions, mince some garlic and start cooking.Coat the bottom of a large dutch oven with olive oil and heat over medium high. Add the meat and brown all sides, about 3 minutes per side. Remove from pan and set aside.Toss the onions and garlic into the pan to cook down a bit. Add some salt and cook until onions are soft and starting to brown. Next add about 1/2 cup red wine to deglaze the pan, scraping up all the bits from the bottom. Add the meat back in and nestle in the onions. Pour a can of diced tomatoes, with juice over the roast. Toss in some sliced carrots next to the roast. Add more salt, pepper and dried thyme. You may need to add more liquid. I like to have the liquid to cover the roast about half way up. Use beer, chicken stock or what ever you have on hand. Bring to boil, cover and remove from heat. Put in a 300 degree oven and braise for 4 hours, until meat is very tender. Serve and enjoy!!
3-5 lb chuck roast
2 yellow onions, sliced
2 cloves garlic, minced
1 can diced tomatoes
4 carrots, peeled and cut into 2 inch pieces
1/2 cup red wine
2 tsp dried thyme
Note – may need more liquid, beer, chicken stock…
Remove roast from fridge about 30 minutes before cooking. Dry with paper towels, season all sides with salt and pepper.
Add olive oil to a large dutch oven and heat to medium high. Brown roast, about 3 minutes per side. Remove and set aside.
Add onions and garlic to the pot. Season with salt and cook until onions are soft and beginning to brown, 7-10 minutes. Pour in the red wine and deglaze the pan, scraping up all the brown bits from the bottom of the pan. Put the roast back in the pan, nestle into the onions.
Pour the can of diced tomatoes, with juice over the roast. Toss the carrots in, alongside the roast. Season with salt, pepper and thyme. You may need to add more liquid here, you want it to cover the roast half way. Bring to boil, cover and remove from heat. Place in a preheated 300 degree oven. Braise 4 hours, until meat is very tender.