Savory Satisfaction in a Flash: Quick Braised Chuck Roast!
Indulge in the rich, comforting flavors of a tender chuck roast without spending hours in the kitchen. This Quick Braised Chuck Roast recipe transforms a typically time-consuming dish into a weeknight-friendly meal that doesn’t compromise on taste or texture. In just 90 minutes, you’ll have fork-tender beef cubes swimming in a savory red wine sauce that’s sure to impress.
Imagine the aroma of beef searing in a hot pan, followed by the enticing scent of red wine and herbs simmering away. As the roast braises, your kitchen will be filled with an irresistible fragrance that promises a satisfying meal to come. This dish is perfect for those chilly evenings when you crave something hearty and warming but don’t want to spend all day cooking.
While braising is often associated with long, slow cooking processes, this quick method proves that you can achieve remarkable results in less time. The technique of cutting the roast into smaller cubes allows for faster cooking while ensuring each piece is infused with flavor. Pair this versatile main course with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce.
Quick Braised Chuck Roast Recipe
Ingredients:
2 pounds chuck roast
2 tablespoons vegetable oil
1 cup red wine
2 cups beef broth
1 large onion diced
2 diced carrots
3 garlic cloves minced
2 sprigs fresh rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons cornstarch (optional for thickening)
Instructions:
1. Cut the chuck roast into 2-inch cubes and season generously with salt and pepper.
2. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Remove and set aside.
4. In the same pot, add diced onions and carrots cooking until softened, about 5 minutes.
5. Add minced garlic and cook for another minute until fragrant.
6. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
7. Return the beef to the pot and add beef broth, rosemary sprigs, and bay leaves.
8. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for about 90 minutes, or until the beef is tender.
9. Remove the rosemary sprigs and bay leaves.
10. If desired, mix cornstarch with a little cold water to make a slurry. Stir into the pot and simmer for an additional 5 minutes to thicken the sauce.
11. Taste and adjust seasoning if needed. Serve hot.
Notes:
- For a richer flavor, you can add sliced mushrooms along with the onions.
- Left over braised chuck roast can be shredded and used in sandwiches or tacos.
Nutrition Information
Serving Size: 1/4 of recipe (approximately 6 oz)
Calories: 420
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 115mg
Sodium: 380mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Protein: 35g
Other Information
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Equipment: Large pot or Dutch oven, knife, cutting board
Estimated cost per serving: $3.50
Total cost: $14.00
In Conclusion, Quick Braised Chuck Roast
This Quick Braised Chuck Roast recipe proves that you don’t need to spend hours in the kitchen to create a delicious, hearty meal. By cutting the meat into smaller pieces and using a flavorful braising liquid, you can achieve tender, succulent beef in a fraction of the time traditionally required. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this versatile dish is sure to become a new favorite in your recipe rotation.
Find more Secrets of Cooking with Chuck Roast here!
Join us on Facebook at Sherry Kay Cooks!