Master Recipe Tomato Braised Chuck Roast

BRAISED TOMATO CHUCK ROAST

Steps:

• Preheat oven to 275F.
• In a large dutch over, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper and brown on all sides, about 8-10 minutes. Remove from heat and set aside.
• Add garlic, onion, baby carrots, and celery and allow to brown, about 6-8 minutes. Add wine and tomato paste. Use a wooden spoon to mix together and scrape any browned pieces stuck to the pan. Allow to boil down to half the amount, about 5 minutes. Add parsley, rosemary, thyme, and bay leaves. Place chuck roast back into pan and pour crushed tomatoes around it mixing ingredients together.
• Cover and place in the oven for 1.5 - 2 hours. Remove bay leaves and stems of herbs. Slice thin and serve warm with the sauce!

BRAISED CHUCK ROAST

Steps:

• Combine the ingredients for the rub in a small bowl and then rub the meat down with this mixture.
• Heat a large saucepan with 3 tbs. of olive oil.
• Add the meat, onions, carrots and celery and brown the onions and veggies with the meat. Occasionally, once or twice, turn the meat over to brown on all sides.
• Add the tomato paste, grated cheese and the crushed tomatoes to the pan and continue to simmer on a low heat.
• Add the seasonings and the parsley and basil and simmer on a gentle heat loosely covered for 2 ½ - 3 hours. hours or until the meat in tender when pierced.
• Prepare the pasta as directed.
• Place the pasta in a serving platter with the sauce, sliced meat, grating cheese and a drizzle of olive oil.

BRAISED CHUCK ROAST

Steps:

• Preheat oven to 350 degrees F.
• Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
• Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
• Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
• Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
• After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
• In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
• Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
• Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

SPICE-BRAISED POT ROAST

Steps:

• Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

MASTER RECIPE: TOMATO BRAISED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Place a rack in the middle position, and preheat the oven to 300f (150c).
• 4. Chef's Note: If you cook it in the oven, it will take about 4 hours to braise; however, if you have more time, you can put it in your slow cooker, and let it cook for 8 to 10 hours.
• 5. Sprinkle some salt and pepper on all sides of the roast.
• 6. Add the grapeseed oil to a large heavy-bottomed pot, over medium-high heat.
• 7. Chef's Note: This pot should be oven proof, with a tight-fitting lid.
• 8. Add the roast and sear on all sides, about 2 minutes per side.
• 9. Add the tomatoes, wine (or chicken stock), garlic, ground cumin, and red pepper flakes to the pot, and bring the pot up to the simmer.
• 10. Remove from the heat, and tightly cover.
• 11. Place in the preheated oven and cook, until the meat is nice and tender, about 3 - 4 hours.
• 12. Chef's Tip: After removing from the oven, allow it to rest for 15 minutes before slicing and serving.
• 13. PLATE/PRESENT
• 14. SERVING SUGGESTION
• 15. In the last 90 minutes of cooking, add some small potatoes, and carrots to the pot. When the dish is finished, cut the roast into cubes, and then serve with the veggies as a rustic stew.
• 16. Shred the roast with a couple of forks, and serve over long-grained white rice. Don't forget to drizzle on some of that yummy sauce.
• 17. Cut into thick slices, and serve with some smashed taters. So yummy.
• 18. Slice thin, put it on some nice crusty bread, and serve with some good chips.
• 19. Keep the faith, and keep cooking.