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–+ servings

Oven Braised Chuck Roast

This recipe has beef chuck roast is oven braised for hours is red wine with vegetables soaking up all those flavors. The potatoes are so flavorful with the herbs and creamy because of the labneh. The gravy that braised for hours is then turned into the most amazing gravy. It's everything you could want in a dish!
Servings: 6 servings
By: Nadia Aidi
oven braised chuck roast with a gravy on top of a creamy mashed potato recipe
Prep 30 minutes
Cook 4 hours 10 minutes
Total 4 hours 40 minutes

Equipment

  • 1 knife
  • 1 Braising Pan
  • 1 sheet pan
  • 7.5 cast iron pot

Ingredients 

  • 3½-4 lb chuck
  • 2 regular carrots, peeled
  • ¼ cup flour
  • 2 celery ribs
  • 1 large onion
  • 8 shallots, cut in half, lenghtwise
  • 6 rainbow carrots, peeled and cut into large chunks
  • 1 rosemary sprig
  • ¼ bunch parsley
  • 3 cups red wine
  • 3 cups beef broth, or water
  • 1 large garlic head
  • 3 tbsp tomato paste
  • ½ tsp allspice
  • ½ tsp chipotle powder
  • 1 tsp oregano
  • 1½ tsp smoked paprika
  • 1 tbsp white miso
  • 2½ tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 2 oz bourbon
  • salt and pepper to taste
  • 2 tbsp unsalted butter
  • parsley, for topping

Parsnip Potato Mash

  • 2 parsnips, peeled and cubed
  • 5 medium yukon gold potatoes, cubed
  • olive oil
  • salt and pepper, to taste
  • ½ cup heavy cream
  • ¼ cup labneh

Instructions

  • Chop the regular carrots, celery and onion into very small pieces.
  • Trim excess fat from your chuck and cut into large chunks, as shown in the video.
  • Add the flour to a plate and season with salt and pepper. Dredge the chuck and shake off excess flour.
  • Preheat a large braising pan for 3 minutes on high, add in olive oil and brown on all sides.
  • Remove from the pan and sauté the mirepoix (carrot, celery, onion) for 5 minutes on medium heat. Add in spices, miso and tomato paste. sauté for 3-4 minutes.
  • Add in balsamic, soy, bourbon and 2½ cups of the wine. Arrange the chuck on top, garlic head, rosemary and 2½ cups beef stock. Now arrange the carrots and shallots.
  • Braise at 325°F for 3½-4 hrs until very tender. Remove the lid. Raise temperature to 375°F and let the meat caramelize for 15-20 minutes.
  • Add the parsnip and potatoes to a sheet pan, add some olive oil, salt and pepper. Roast at 375°F for 45-60 minutes or until soft.
  • Remove the meat from the pan along with the shallots and carrots. Strain the rest of the sauce.
  • Blend the sauce (optional but it makes for a smoother sauce).
  • In the pan, add remaining wine and stock. Add the blended sauce and let it simmer until it thickens. Adjust seasonings, turn heat off and add the butter. Emulsify. Optional: Add a slurry to thicken.
  • Mash the parsnip and potato until desired consistency.
  • Add the heavy cream to a sauce pan and heat up. Add in the mashed veg and the labneh. Mix well. Add more cream depending on the consistency you want for your potatoes.
  • To assemble, add the potatoes to a plate, top with your braised chuck, top with your gravy, add parsley and that is it. Enjoy!

Nutrition

Calories: 630kcal, Carbohydrates: 62g, Protein: 24g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 939mg, Potassium: 1822mg, Fiber: 10g, Sugar: 15g, Vitamin A: 14454IU, Vitamin C: 48mg, Calcium: 150mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info