March 24, 2021
What I like about Chuck Roast is that you can get two meals out of it. When I lived in NJ, this was my go-to recipe for a chuck roast recipe. Easy to make and came out delicious every time. And do not forget to use local mushrooms…I use Willow Mountain Mushrooms in this recipe.
2 lbs boneless chuck roast
2 Tbsp Cracked Black Pepper
7 Tbsp Flour, divided
3 Tbsp Pure Olive Oil
1 large (3/4 lb) Spanish onion, peeled, cut in eight wedges
3/4 lb fennel bulb, trimmed, cut in thin, match-like sticks
7 cloves garlic
1 pkg (12 oz) whole White Mushrooms
1 cup red wine
2 jars Marina’s Italian Tomato Sauce
3 bay leaves
1 cup homemade chicken stock
Season chuck roast with Cracked Black Pepper, dust with about 4 Tbsp flour, pat off excess.
Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes; add meat and brown on all sides, 5-8 min. Remove meat from pan; set aside. Discard all but 1 Tbsp oil.
Reduce heat to MEDIUM. Add onion; cook, stirring, 3-4 min. Add sliced fennel and garlic. Cook, stirring, about 5 min to brown slightly; remove from pan, set aside.
Add wine; stir to deglaze; simmer to reduce wine by half to syrupy consistency, about 5 min. Add tomato sauce, bay leaves,chicken broth; return meat and vegetables to pan. Bring to simmer; cover. Place pan on center rack of oven; braise until meat is fork tender, 2 – 2 1/2 hours. After about 2 hours, sautee the mushrooms and add to the pot.
Remove pan from oven, carefully taking off lid to avoid steam. Remove bay leaves; transfer meat to platter.
Skim fat from sauce if needed. Serve with mashed potatoes or noodles.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.