Do yourself a favor, and periodically step outside while this roast is cooking so you can walk back into the amazing smell of this simple and delicious braise, time and again. It smells like the holidays in a Norman Rockwell painting.
The slow braise breaks down the chuck roast until it's melt in your mouth tender. Pile high over mashed potatoes and be prepared for leftovers!
Slow Braised Chuck Roast
2 tablespoons of fat or high-smoke oil (Grape Seed or Vegetable Oil)
3 Sprigs of Thyme
3 Cloves Garlic, Minced
1 Large Onion, Diced
1 Cup Red Wine
~4 Cups of Low Sodium Beef or Vegetable Stock
Preheat oven to 350 degrees. Pat chuck roast dry and season liberally with salt and pepper.
Heat dutch oven over high heat and add 2 tablespoons of fat or vegetable oil.
Sear the roast in the dutch oven on all sides until golden brown (3-5 minutes per side).
Remove the roast from the dutch oven and set aside. Add the diced onion and cook 3 minutes until tender. Add the garlic and cook 1-2 minutes until fragrant.
Add in thyme sprigs and 1 cup of wine. Use a wooden spoon to scrape the burnt bits (fond) from the bottom of the pan. Cook until reduced by half.
Carefully place the roast back in the dutch oven and add enough stock to cover 3/4 of the roast.
Cover, place in the oven and cook until fork tender 2.5-3 hours.
Remove from the oven and let the roast rest in the liquid for 30 minutes. Finally, pull the meat apart, mix into the braising liquid and pile high over mashed potatoes. Enjoy!