Wine Braised Chuck Roast

Servings 6


  • 2-1/2 lbs. Harris Ranch chuck roast - boneless
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tbsp. vegetable oil
  • 2 onions - sliced thin
  • 2 cloves garlic - chopped fine
  • 8 oz. mushrooms - sliced
  • 1 tbsp. tomato paste - Italian seasoned
  • 2 tsp. thyme - fresh chopped (or 1/4 tsp. dried)
  • 2 tsp. rosemary - fresh chopped (or 1/4 tsp. dried)
  • 1 cup red wine
  • 1 cup beef broth


  • Sprinkle beef with salt and pepper. Heat the oil over medium heat in the dutch oven. Place seasoned beef in the pot and brown on all sides. Transfer the beef to a plate.
  • Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes. Add the garlic, tomato paste, thyme and rosemary. Stir to combine, cook for another 5 minutes. Add the red wine and stock, bring to a boil.
  • Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once. Cook for another 2-1/2 to 3 hours or until the beef is very tender. Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
  • Serve over buttered, parsley egg noodles or with mashed potatoes.