+ Add All Braised Chuck Roast with Potatoes Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Braised Chuck Roast with Potatoes
Rate this Recipe
Serves 6
Put a comfort meal on the table with this flavorful roast.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 lb. boneless beef chuck roast, trimmed of excess fat
1 tablespoon allspice seasoning
Salt, to taste
2 tablespoons olive oil
3 onions, peeled, halved then sliced
2 red bell peppers, rinsed, dried, cored, seeded and chopped
8 oz. whole mushrooms, cleaned and dried
1 cup beef broth
1 cup red wine
2 1/2 lb. red potatoes, rinsed, dried, peeled then halved
Ground black pepper, to taste
Directions:
Rub roast all over with allspice seasoning then sprinkle with salt and pepper.
Place roast in a large, heavy-duty food storage bag; seal bag then refrigerate for 1 hour.
Heat olive oil over medium-low heat in a large Dutch oven. Add onions, cooking and stirring until onions are browned and tender, about 20 minutes.
Add bell peppers and mushrooms; cook for 3 minutes. Remove vegetables to a plate then turn the heat up to medium high.
Add roast to Dutch oven and sear on all sides.
Add cooked vegetables back to Dutch oven, along with broth and wine. Bring ingredients to a boil then reduce heat to medium; cook for 10 to 15 minutes, uncovered, until reduced by about one-third.
Cover Dutch oven then reduce heat to low. Simmer roast for 3 ½ hours.
Add potatoes and cook until potatoes are tender and meat is tender and fully cooked, about 30 to 45 minutes longer.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Tired of loading up your shopping cart with snack foods you know aren't very healthy? We've got a simple solution to your snacking needs. View Recipes >
Prepare a Special Meal for Your Sweetheart
Worried about Valentine's Day dinner? Are you making your sweetheart a special dinner? What will you make? Here are a few recipe ideas to get you started. From main courses to a dessert and cocktail. View Recipes >
Email Recipe
Braised Chuck Roast with Potatoes
Serves 6
Ingredients:
4 lb. boneless beef chuck roast, trimmed of excess fat
1 tablespoon allspice seasoning
Salt, to taste
2 tablespoons olive oil
3 onions, peeled, halved then sliced
2 red bell peppers, rinsed, dried, cored, seeded and chopped
8 oz. whole mushrooms, cleaned and dried
1 cup beef broth
1 cup red wine
2 1/2 lb. red potatoes, rinsed, dried, peeled then halved
Ground black pepper, to taste
Directions:
Rub roast all over with allspice seasoning then sprinkle with salt and pepper.
Place roast in a large, heavy-duty food storage bag; seal bag then refrigerate for 1 hour.
Heat olive oil over medium-low heat in a large Dutch oven. Add onions, cooking and stirring until onions are browned and tender, about 20 minutes.
Add bell peppers and mushrooms; cook for 3 minutes. Remove vegetables to a plate then turn the heat up to medium high.
Add roast to Dutch oven and sear on all sides.
Add cooked vegetables back to Dutch oven, along with broth and wine. Bring ingredients to a boil then reduce heat to medium; cook for 10 to 15 minutes, uncovered, until reduced by about one-third.
Cover Dutch oven then reduce heat to low. Simmer roast for 3 ½ hours.
Add potatoes and cook until potatoes are tender and meat is tender and fully cooked, about 30 to 45 minutes longer.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
