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Balsamic Tomato-Braised Chuck Roast

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braisedchuck2smNo matter the season — be it winter, spring, summer or fall — my favorite cooking method is braising. In the warmer months, we braise meats for hours outdoors in our smoker or on the wood fire. And in the winter, our kitchen stove and oven warms the house with rich aromas of local beef or pork slowly melting and rendering itself tender.

Although this particular recipe favors an Italian flavor profile, we often mix the leftovers with smoked chipotle, ground coffee and cocoa powder the following evening, without much of a fight from the meat, for quesadillas or fajitas.

Balsamic Tomato-Braised Chuck Roast

Prep time: 20 minutes
Cook time: 3 hours
Allergy info: soy-free, gluten-free, wheat-free

3 tablespoons ghee, clarified butter or beef tallow
1 (3 to 4-lb.) chuck roast
Kosher salt
Freshly ground black pepper
8 garlic cloves, peeled and smashed
2 medium yellow onions, peeled and sliced
3 bay leaves
2 large rosemary sprigs
1/4 cup balsamic vinegar
28 ounces organic peeled/chopped local tomatoes

Preheat oven to 250 degrees Fahrenheit. In a Dutch oven heat 2 tablespoons of ghee over medium-high heat until shimmering. Pat roast dry with paper towels and season all sides with salt and pepper. Place roast in the Dutch oven; sear all sides. Remove roast, set aside.

Add remaining ghee, onion and garlic. Cook, stirring occasionally, 2 minutes. Add bay, rosemary, tomatoes and vinegar, season with salt and pepper to taste; bring to boiling. Return roast to pan, cover. Place pan in oven; cook 3 to 4 hours.

Remove pan from oven and remove roast from pan; set roast aside on a warm platter. Skim and discard fat from pan sauce. Remove and discard bay leaves and rosemary stems; add salt and pepper to taste. Pour sauce over roast, serve with creamy polenta and crispy chard.

  1. I made this tonight and served it over risotto ….WONDERFUL! Everyone loved it, as did I. Thank you for a dinner to remember.

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