Red Wine Braised Beef (Fork-Tender Chuck Roast)
Fork-tender chuck roast braised in red wine with leeks, carrots, and fresh thyme until it falls apart with a nudge. Spoon over mashed potatoes or creamy polenta with plenty of that silky sauce!
Servings: 8 servings
Calories: 480kcal
Equipment
Ingredients
For the beef
- 3½-4 lb beef chuck roast
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed oil
- 1 large sweet onion, chopped into 1-inch pieces
- 2 leeks, rinsed well, halved and cut into ½-inch pieces
- 4 cloves garlic, finely chopped or grated
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 Tbsp tomato paste
- 2 cups red wine, full-bodied or medium-bodied, see note below
- 2 cups beef broth, homemade or low-sodium
- 2 Tbsp tamari, low-sodium soy sauce (this is not gluten-free), or Worcestershire sauce
- 2 tsp Dijon mustard
- 2 dried bay leaves
- 10-12 sprigs of fresh thyme, or a mix of thyme and rosemary
For serving
- Mashed potatoes or polenta
- Chives, thinly sliced
- Flaky sea salt
Instructions
- Bring the beef to room temperature. Allow the chuck roast to sit out at room temperature 30 minutes prior to cooking. This will ensure even browning and cook time.
- Season the chuck roast. Preheat an oven to 350°F (177°C). Pat the beef dry on all sides with paper towels, then season generously with about 3-4 tsp Kosher salt and as much black pepper as you like.
- Brown the beef. Heat 2 Tbsp neutral oil over medium-high heat in a large Dutch oven or pot with deep sides. Allow this to heat up for a few minutes. Once hot, add the seasoned chuck and cook for about 4 minutes per side. Use tongs to carefully transfer to a plate. Do not drain the grease.
- Sauté the aromatics. To the pot, add 1 chopped onion and 2 sliced leeks. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 3-4 minutes. Add 4 cloves chopped garlic, then cook 1 minute more. Add 2 Tbsp tomato paste, then use a spatula to break it up as you stir it into the veggies.
- Deglaze with wine. Pour in 2 cups red wine, then use a spatula to scrape up any browned bits from the bottom of the pot. Allow this to simmer for about 2-3 minutes.
- Add remaining sauce ingredients. Pour in 2 cups low-sodium beef broth, 2 Tbsp low-sodium soy sauce, 2 tsp Dijon mustard, 2 bay leaves, and fresh herbs. I like to tie the herbs together with kitchen twine to make for easier removal later, but this is optional. Stir in the chopped carrots.
- Return the beef. Nestle the chuck roast back into the pot. You want there to be enough liquid that the beef is about ⅔ submerged in the liquid.
- Cook until tender. Cover with a tight fitting lid, transfer to the preheated oven, then cook until the meat is fork tender, about 3 hours, then remove.
- Shred the beef. Carefully uncover the pot, then use a spoon to remove any fat or scum that accumulated at the top. Transfer the braised beef to a cutting board. Allow it to rest until it’s cool enough to handle, then use two forks or tongs to pull the meat.
- Finish, then serve! Remove and discard the herbs and dried bay leaves. Taste and adjust seasoning as needed. If desired, you can strain the vegetables, but I like to keep them in. When ready, spoon the red wine braised beef over creamy mashed potatoes or polenta. Serve with some of the braising liquid and tender braised vegetables on top. Garnish with thinly sliced chives and a generous pinch of flaky sea salt. Enjoy!
Notes
- Nutrition facts do not include side dishes like mashed potatoes, polenta, or bread.
- As a rule of thumb, use 1 tsp of kosher salt per pound of beef. Adjust based on the size of your chuck roast.
- If you prefer a smooth sauce, feel free to strain out the veggies — I like to leave them in, but it’s totally personal. For tacos or sandwiches, straining works best.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat: Warm the beef, sauce, and veggies in a covered saucepan over medium-low heat (or microwave) until hot. Add a splash of broth or wine if the sauce is too thick; simmer to reduce if too thin.
- Freeze: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as above.
- You can also use bone-in or boneless short ribs, or brisket—just keep in mind that bone-in cuts may take a bit longer to become tender.
Nutrition
Calories: 480kcal | Carbohydrates: 10g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 454mg | Potassium: 961mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4343IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 5mg
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