Savory Wine-Braised Chuck Roast Recipe for Meat Lovers
Welcome to my recipe for Wine Braised Chuck Roast with Onions. This is a classic comfort food that is perfect for dinner on a chilly night. It’s juicy, tender, and packed with flavor. The savory aroma of wine and herbs will fill your home as it cooks in the oven.
As a sommelier, I’m all about pairing the right wine with the right dish. This recipe features dry white wine, but you can also use red to give it more depth of flavor. I suggest using Cabernet Sauvignon as it pairs brilliantly with beef.
The best cut of beef for this recipe is boneless beef chuck roast – also known as pot roast. The long cooking time makes the meat incredibly tender, while the wine pot adds marvelous depth to the dish.
This braised chuck roast recipe is suitable for both novice and experienced cooks alike. It’s simple to prepare and uses inexpensive ingredients to create an impressive meal that will satisfy everyone’s appetite.
I hope you enjoy making and savoring this hearty wine braised chuck roast with onions recipe as much as I do!
Why You’ll Love This Recipe
Looking for a hearty and filling dinner recipe that will warm you up during colder months? Look no further than this Wine Braised Chuck Roast With Onions Recipe. This dish is perfect for those who want to create a mouthwatering, restaurant-quality meal in the comfort of their own home.
So what makes this recipe stand out from others? First off, the slow braising process using dry white wine ensures that the beef chuck roast becomes extremely tender and flavorful. The wine pairs perfectly with the beef, creating a rich and complex flavor profile. The onions and garlic cloves add another layer of flavor to the dish while also providing a fragrant aroma that will make your kitchen smell heavenly.
But the best part? This recipe is incredibly easy to prepare. All you have to do is brown the meat and onions in a Dutch oven before adding in the rest of the ingredients and letting it cook in the oven for several hours. You can even make it ahead of time and reheat it later, making it a great option for busy weeknights or for hosting gatherings.
What’s more, this dish is versatile and can be paired with a variety of sides, such as mashed potatoes, roasted vegetables, or crusty bread. It’s perfect for impressing guests or treating your loved ones to a special dinner at home.
In conclusion, this Wine Braised Chuck Roast With Onions Recipe should be on every home cook’s radar. Not only is it delicious and filling, but it’s also easy to make and can feed a crowd. So why settle for a plain old pot roast when you can elevate your dinner game with this red wine braised chuck roast recipe?
Ingredient List
Here is a list of all the ingredients you will need for this wine braised chuck roast with onions recipe:
- 4-pound boneless beef chuck roast
Is chuck roast good for a roast? Absolutely! It has great flavor and becomes super tender when cooked low and slow. - 2 large onions
The onions pot roast recipe just wouldn’t be the same without this sweet and savory ingredient. - 4 garlic cloves
Garlic gives roasted meats a rich, fragrant flavor that makes them very satisfying. - 2 tablespoons of olive oil + 2 tablespoons of vegetable oil
A mix of vegetable and olive oils is called for in this recipe to provide flavor and moisture to the beef. It also helps achieve beautiful browning on the outside of the meat. - 1 tablespoon of tomato paste
For an added depth of flavor to your wine braised beef, tomato paste is a smart choice. Not only does it act as a thickener for the sauce but also adds sweet, caramelized notes. - 1 cup dry red wine
What wine is best for roasts? Dry red wines, like Cabernet Sauvignon, are ideal. Their richness and tannins help cut through the fatty beef and create a complex taste experience. - 1 cup water
A pan or pot roasting technique used in braising requires liquid to be added to the meat while cooking. Water is often used as it doesn’t add too much extra flavor that would overpower the beef, instead allowing its natural taste to shine through. - 2 teaspoons thyme
Thyme aromatizes beautifully to produce a fresh tropical scent when paired with red wine braised chuck or beef. The scent will fill your entire kitchen highlighting your delicious meal in session. - 2 teaspoons salt + 1/2 teaspoon black pepper
Straightforward spices like salt and black pepper are seasoned just right for the meat in this recipe. These simple seasonings allow the flavor of the meat to fully develop. - Optional: 2-3 tablespoons of freshly chopped parsley or thyme for garnish
While not essential, this subtle green garnish adds a fresh earthy flavor and a pop of color.
The Recipe How-To
Let’s get started on this wine-braised chuck roast recipe, shall we? This dish is perfect for a cozy night in and couldn’t be easier to make.
Ingredient List
Here’s what you’ll need to make 4-6 servings of wine braised chuck roast with onions:
- 4 pound boneless beef chuck roast
- 2 tablespoons olive oil
- 2 large onions, chopped into 1-inch pieces
- 4 garlic cloves, roughly chopped
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 2 cups water
- 3 thyme sprigs
Preparing the Roast
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Preheat your oven to 325°F and place the oven rack in the middle position.
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Pat your beef chuck roast dry with paper towels.
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In a small bowl, mix together 2 teaspoons of Kosher salt, 1 teaspoon of black pepper, and 1 tablespoon of tomato paste until well combined. Then, rub this mixture all over the beef chuck roast.
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Heat up 2 tablespoons of olive oil in an oven-safe pot over medium-high heat.
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Once the oil is heated up, add the beef chuck roast to the pot and sear it until it is browned on all sides, about 3-4 minutes per side.
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Remove the beef from the pot and set it aside.
Making the Sauce
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Add the chopped onions to the same pot you cooked the beef in.
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Cook the onions for about 10 minutes or until they turn pale golden brown in color, stirring frequently.
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Add in 4 chopped garlic cloves and cook everything together for another minute until fragrant.
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Pour in 1 cup of dry red wine and deglaze the pot, scraping up any browned bits stuck to the bottom.
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Add in 2 cups of water, 3 thyme sprigs, and 2 teaspoons of Kosher salt. Stir everything together.
Braising the Chuck Roast
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Return the beef chuck roast back to the pot, making sure it’s submerged in the sauce.
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Put a lid on the pot and transfer it to the preheated oven.
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Let it cook for about 3-4 hours, turning the beef over once halfway through cooking time, until the roast is fork-tender and easily breaks apart.
Serving and Pairing
Once your wine-braised chuck roast is fully cooked according to your preference, remove it from the pot and let it rest for at least 15 minutes before carving.
This dish pairs nicely with a variety of sides such as creamy mashed potatoes, roasted root vegetables or crusty bread.
Enjoy this delicious meal with a glass of red wine as laid-back conversation flows with friends and family
Substitutions and Variations
One of the best things about this recipe is that it’s versatile enough to be customized to your liking. Here are some substitutions and variations you can make:
– Red Wine: Don’t have dry red wine? No problem. You can use a dry white wine like Chardonnay or Sauvignon Blanc instead. If you’re feeling fancy, you can even use Cabernet Sauvignon or Merlot.
– Pot Roast Cut: If you can’t find boneless beef chuck roast, you can use a bone-in version instead. Other pot roast cuts that would work well include beef brisket or beef short ribs.
– Onion Variety: While the recipe calls for yellow onions, you can also use sweet Vidalia onions or red onions for a different flavor profile.
– Garlic Amount: If you’re a garlic lover, feel free to add more cloves to the recipe. Alternatively, if you don’t like garlic, you can skip it altogether.
– Vegetable Oil: The recipe specifies using vegetable oil for browning the chuck roast, but you could also use olive oil or avocado oil if that’s what you have on hand.
– Seasoning: While the recipe calls for thyme as the only seasoning, you could also add other herbs like rosemary or oregano for additional flavor.
Overall, don’t be afraid to experiment and make this recipe your own!
Serving and Pairing
When it comes to serving and pairing this wine-braised chuck roast with onions, think comfort food meets sophistication. The tender, juicy beef, paired with sweet sautéed onions, and complemented by the rich red-wine sauce will warm your heart and wow your taste buds. This hearty dish is best served with creamy mashed potatoes, fluffy rice or buttered noodles to soak up all that delicious sauce.
The wine-braised beef also pairs well with a variety of sides such as roasted vegetables, grilled asparagus or a fresh green salad drizzled with balsamic vinaigrette. To take it up a notch, try serving this dish with crusty bread or garlic breadsticks, which are perfect for dipping into the savory sauce.
Speaking of wine, as a sommelier, I would highly recommend serving this dish with a dry red wine such as Cabernet Sauvignon or a full-bodied Merlot that has the tannins needed to stand up to the flavors of the braised beef. If you prefer white wine, go for a dry white wine like Sauvignon Blanc or Chardonnay that can complement the richness of the meat without overwhelming it.
In summary, this wine-braised chuck roast with onions is a classic comfort food dish that can be elevated to gourmet status just by adding a glass of good quality wine. With its rich flavors and melt-in-your-mouth texture, it’s sure to be a crowd-pleaser at any dinner party or family gathering. Just make sure to stock up on your favorite bottle of red or white – you’ll deserve it after whipping up this delicious recipe!
Make-Ahead, Storing and Reheating
Once you have made this delicious wine braised chuck roast with onions, you may want to save some for leftovers or make the meal ahead of time. Luckily, this recipe can be made in advance and stored for later consumption.
To make ahead of time, prepare the dish as directed in the recipe. After braising the beef, let it cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. If you plan on serving it later, simply reheat the roast by placing it back in the oven at 325°F for 20-30 minutes or until heated through.
If you have any leftovers, store them in an airtight container in your refrigerator. The beef will keep well for up to three days. To reheat leftovers, wrap them tightly in aluminum foil and place them in a preheated oven at 350°F for about 15-20 minutes or until heated through.
It is not recommended to freeze wine braised chuck roast with onions as the texture of the meat may become rubbery when reheated after being frozen.
One of my favorite ways to use leftovers is by shredding the beef and using it as a filling for sandwiches or wraps. The tender beef pairs perfectly with fresh vegetables and a tangy aioli sauce.
By making this recipe ahead of time or storing leftovers carefully, you’ll be able to savor this delicious wine-braised chuck roast with onions anytime during the week. Enjoy!
Tips for Perfect Results
When it comes to making a perfect wine-braised chuck roast with onions, attention to detail is essential. In this recipe, one of the key steps is to sear the chuck roast before braising it with wine and other flavorful ingredients. Properly searing the meat ensures that it develops a rich crust on the outside while staying moist and tender on the inside.
To achieve the best results, use a heavy-bottomed Dutch oven or a similar oven-safe pot. This type of cookware retains heat well and distributes it evenly, ensuring that your roast cooks evenly and doesn’t stick to the pot.
Another important tip is to let your chuck roast come to room temperature before you start cooking it. When you take meat straight from the fridge and place it directly into a hot pan or oven, the outside cooks too quickly, leaving the center raw. Letting your roast sit at room temperature for 30 minutes to an hour allows it to cook evenly.
When seasoning your roast, be sure to generously salt and pepper all sides of the meat. Don’t be afraid of using too much salt – this cut of meat can handle it, and many people under season their recipes.
Finally, if you want to intensify the flavor of your wine-braised chuck roast with onions recipe, consider using a dry red like Cabernet Sauvignon instead of a white wine. Red wines have more body, tannins, and acidity than white wines do. These characteristics make them better pairings for rich, savory dishes like pot roasts and braised beef.
By following these tips and paying close attention to each step in the recipe, you’ll be able to create a succulent wine-braised chuck roast with onions that brings out all of the flavors in this classic dish.
FAQ
Now, let’s answer some common questions about this delicious wine-braised chuck roast with onions recipe. If you have any doubts or are unsure how to make any part of this recipe, read these Frequently Asked Questions carefully. You’ll uncover tips and tricks to help you nail this recipe every time you make it.
What wine is best for cooking chuck roast?
When it comes to pairing wines with Beef Pot Roast, dry red wines like Shiraz, Cabernet Sauvignon, Zinfandel, Merlot, and Bordeaux make for the best match. It’s important to choose a wine that’s dry, slightly fruity, and has a hint of pepper to go with the rich flavors of the Pot Roast. As a general rule, mature or aged red wines are better suited for this dish compared to younger wines.
What wine is best for braised beef?
When it comes to rich and full-bodied wines, Cabernet sauvignon is a top contender. It’s a great pairing for braised meats like ribs as the slow cooking process tenderizes the protein and enhances the flavors of the dish’s other ingredients. Additionally, the residual cooking juices can be utilized as a delicious glaze to give a final touch to the dish.
Is chuck roast good for braise?
Braising is an excellent cooking method for chuck roasts. This traditional cut of meat is ideally suited for this process, as it allows the meat to become more tender and juicy. With the longer cooking time, the tougher parts of the meat have a chance to break down, resulting in maximum flavor absorption.
What is the best red wine for a chuck roast?
For a deliciously savory pot roast, consider using a dry red wine such as a Merlot or Cabernet Sauvignon. This particular wine not only enhances the flavor of the dish but also complements the meal when served in a glass.
Bottom Line
If you’re looking for a hearty and flavorful meal that will impress your guests, then this wine-braised chuck roast with onions recipe is just the one for you. With simple yet delicious ingredients like dry white wine, thyme, tomato paste, garlic cloves and boneless beef chuck roast, this dish is sure to bring warmth and comfort to any occasion.
Not only is it easy to make, but it can also be tweaked and adjusted to your liking with substitutions and variations. For those who prefer a red wine flavor, you can swap out the white wine for a deep Cabernet Sauvignon or dry red of your choice. Or add in some mushrooms or carrots for an extra burst of flavor.
When it comes to serving and pairing, this roast goes well with roasted vegetables or mashed potatoes on the side. And for dessert, why not try a rich chocolate cake or crème brûlée to complement the flavors of the beef and wine?
With make-ahead and reheating options available, this dish also makes for great leftovers or meal prep for the week ahead. So why not give it a try and taste the magic of braised beef for yourself? Trust me, you won’t regret it!
Wine Braised Chuck Roast With Onions Recipe
Ingredients
- 4 lbs boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 lbs onions, sliced thinly
- 2 large garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1/4 teaspoon thyme, crushed
- 1 1/2 cups dry white wine
- 1 cup water
Instructions
- Pre Heat oven to 325 degrees.
- Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.
- Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides.
- Remove roast to a plate and set aside.
- Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.
- Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.
- Add the wine and water and bring to boil.
- Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender.
- Let beef stand, uncovered, in onion sauce 30 minutes before serving.
- Serve meat with onion gravy, accompanied by egg noodles.