Chuck Roll Roast

Name: Chuck Roll Roast
Prep time: 130 min
Cook time: 5 min
Cuisine: American
Ingredients: 1 7-9 lb. 1855 Black Angus Beef chuck roll roast; 2-4 lbs. assorted vegetables: carrot, celery, onion, potato, mushroom … cut into pieces; 2 cups dry red wine; 2 quarts of beef stock or demi-glace; 6 garlic cloves, chopped; 2 Tablespoons tomato paste; 1 bay leaf; 5 sprigs fresh thyme

Here is the great American beef roast, accented by red wine and plenty of garlic. Memorable roasts traditionally require lots of time, but the effort required for this recipe is minimal. Best of all, you’ll achieve tasty results your family and friends will L-O-V-E.

Prep Time: 2 Hours 10 Minutes
Cook Time: 5 Minutes
Servings: 6

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Ingredients

1 7-9 lb. 1855 Black Angus Beef chuck roll roast
2-4 lbs. assorted vegetables: carrot, celery, onion, potato, mushroom … cut into pieces
2 cups dry red wine
2 quarts of beef stock or demi-glace
6 garlic cloves, chopped
2 Tablespoons tomato paste
1 bay leaf
5 sprigs fresh thyme

Instructions

Preheat oven to 400°F.
Season roast liberally with coarse salt and black pepper.
In a Dutch oven, add just enough oil to coat bottom of pan. Brown roast well.
As roast is finishing browning, add chopped garlic to pan and sauté briefly.
Add tomato paste to pan and sauté briefly, spreading it around.
Add red wine to Dutch oven and reduce by half. Add beef stock or demi-glace, bay leaf, and thyme.
With the chuck roast inside, cover the Dutch oven and place in 400°F preheated oven.
After 20 minutes, reduce temperature to 325°F and continue cooking for 2 ½ to 3 ½ hours depending on size of roast.
Add cut vegetables to roasting Dutch oven during the last hour of cooking. Check roast from time to time and stir vegetables. Remove foil tent during last half hour of roasting.
Remove roast from oven when it is becoming fork tender. Cover roast loosely and let rest for 20 minutes before carving.
Serve sliced roast along with the vegetables and pan gravy.