Wine Braised Chuck Roast

Bring slow-cooked comfort to the table with this Wine Braised Chuck Roast made with premium beef from Hook & Cleaver Ranch Chuck Roast. Deeply seared, gently braised in red wine and beef broth, and served over buttery mashed potatoes, this dish delivers rich flavor, tender texture, and an elevated homestyle finish.

Ingredients:

• 1 Hook & Cleaver Ranch chuck roast, 3 lb
• 2 tbsp avocado oil (olive oil also works)
• 1/2 white onion, chopped
• 2 carrots, chopped
• 3 stems celery, chopped
• 5 cloves garlic, minced
• 1 1/2 cups red wine
• 1 1/2 cups beef broth
• 6 white potatoes
• 1 tbsp butter (about a 1×1 inch piece)
• Milk, to taste
• Microgreens, for garnish
• Salt and pepper, to taste

Instructions:

1. Sear the chuck roast: Season the chuck roast generously with salt and pepper. Heat avocado oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, then remove and set aside.
2. Cook the vegetables: In the same pot, add the chopped white onion, carrots, celery, and garlic. Cook until the vegetables begin to soften and pick up flavor from the fond at the bottom of the pot.
3. Add the braising liquid: Pour in the red wine and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Let the vegetables continue to cook in the liquid until softened.
4. Boil the potatoes: While the braise cooks, peel and boil the white potatoes in salted water until fork tender.
5. Make the mashed potatoes: Drain the potatoes and mash with the butter and a touch of milk until smooth and creamy. Season to taste with salt if needed.
6. Braise the roast: Return the chuck roast to the pot. Reduce to a low simmer, cover, and cook for about 3 hours, or until the roast is tender and easily pulls apart.
7. Plate and finish: Spoon the mashed potatoes onto a plate, top with the wine-braised chuck roast and vegetables, and garnish with microgreens before serving.

Serving Note: For the best texture, the roast should be fork tender and the braising liquid should be rich and flavorful enough to spoon over the potatoes and beef.