Chuck Roast in Red Wine

This recipe should have a more glamorous name, but since I am just a simple cook my simple title will have to do. I cooked this up recently and wanted to share it with you, as the flavor was wonderful.
Pan Sear


Start with a 2 to 3 pound GrassRoots Meats Chuck Roast. Sear it in a iron skillet or dutch oven. Remove.




Vegetable Saute


In the same pan with the meat drippings saute 4 pieces of bacon, thinly sliced, 1 cup of chopped onion, and 1 large clove garlic, chopped.

Add 1 teaspoon salt, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried thyme (fresh herbs are better, of course, if you have them), 1/8 teaspoon back pepper, 1 teaspoon Tones Beef Base diluted in 1 cup of warm water (better yet, if you have it add 1 cup of beef broth made from GrassRoots Meats Soup/Stew Bones), and 1 cup dry red wine.


Cook In Crock Pot


Pour over chuck roast, cover pot, and cook in the oven at 225 degrees for about 1 1/2 hours per pound of meat. This can also be cooked in a crock pot on low for the same amount of time.




Fork Tender


Chuck roast should be fork tender (a fork can be inserted and twisted and the meat easily separate).

Remove the meat and separate into nice chunks.


Finished product


Thicken the meat drippings with 1 to 2 tablespoons of corn starch mixed with a dab of water. Add more if necessary.

Add one more cup of red wine to sauce just before serving. Spoon over meat.



Over Noodles



Wonderful over a bed of noodles!

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