Recipe
Succulent Italian Style Chuck Roast
Chuck roast rewards patience, and this Italian-style braise asks for exactly three hours of it. Beef base, bay leaves, basil and oregano build the braising liquid, a pinch of red pepper keeps it from tasting flat, and the roast cooks low until it slices with a spoon. Serve it over polenta or pasta the first night — then pile the leftovers onto crusty rolls, because this is secretly one of the best sandwich beefs there is.
Ingredients
For the roast | |
|---|---|
5 | pounds chuck roast |
1 1⁄2 | cups water |
2 | teaspoons beef base |
2 | bay leaves |
2 | tablespoons crushed dried basil leaves |
1 1⁄2 | tablespoons crushed dried oregano leaves |
2 1⁄2 | teaspoons salt |
1 | teaspoon crushed dried red pepper |
1⁄2 | teaspoon garlic powder |
Instructions
For cooking the roast | |
|---|---|
| 1. | Heat oil in a large Dutch oven over medium heat and brown the chuck roast on all sides. |
| 2. | Combine water and the remaining ingredients, mixing well. |
| 3. | Pour the mixture over the roast and bring it to a boil. |
| 4. | Cover and reduce the heat to a simmer for 3 hours or until the meat is tender. |
| 5. | Let the roast cool slightly, then cover and chill. |
| 6. | Remove the roast from the broth and cut it into very thin slices. |
| 7. | Return the meat to the broth and cook over medium heat until thoroughly heated. |
| 8. | Remove the bay leaves and serve. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 729.6 kcal |
| Protein | 52.5 g |
| Fat | 55.6 g |
| Carbohydrates | 1.5 g |
| Fiber | 0.9 g |
| Sugar | 0.1 g |
Published on Aug 15, 2024 by Luminița
