< Print

Italian-Style Braised Chuck Roast Over Creamy Polenta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender chuck roast slowly braised in a rich tomato and red wine sauce, then shredded and served over creamy polenta.

Ingredients

Units Scale

Braised Chuck Roast

4 pounds boneless chuck roast, cut into 8 large pieces
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium carrot, diced
2 small celery ribs, diced
4 large garlic cloves, smashed and minced
4 ounces tomato paste, about two-thirds of a 6-ounce can
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand

For Serving

Creamy Polenta, optional
1/4 cup fresh grated Parmigiano-Reggiano (for garnish)
Garlic Focaccia Bread, optional

Instructions

  1. Preheat the oven to 225°F and position a rack in the lower third.
  2. Trim away any thick deposits of exterior fat, cut the chuck roast into 8 large pieces, pat them dry, and season all sides with kosher salt and black pepper.
  3. Heat the olive oil in a 6-quart Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, then transfer it to a plate.
  4. Reduce the heat to medium, add the onion, carrot, and celery, and cook for 8–10 minutes until softened and beginning to take on a little color.
  5. Add the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens and begins coating the bottom of the Dutch oven.
  6. Stir in the garlic and cook for 30–45 seconds, just until fragrant.
  7. Pour in the red wine, scrape up the browned bits from the bottom of the Dutch oven, and simmer until the wine has reduced by approximately half.
  8. Stir in the hand-crushed San Marzano tomatoes and bring the sauce to a gentle simmer.
  9. Return the beef to the Dutch oven, nestle the pieces into the sauce, and spoon sauce over the exposed surfaces.
  10. Cover and braise until the beef reaches about 200–205°F and a probe slides into the thickest pieces with almost no resistance, starting to check after 5 hours and finishing in about 5½–6 hours.
  11. Remove the Dutch oven from the oven and let the beef rest in the covered pot for 15–20 minutes.
  12. Remove the lid and aggressively skim the visible pools of rendered fat, gently pressing down on the beef as needed to bring more fat to the surface.
  13. Transfer the beef to a large mixing bowl with a slotted spoon, let the sauce settle briefly, and skim away any remaining fat.
  14. Remove and discard any large pieces of fat or connective tissue, then pull the beef into substantial shreds with a wire potato masher or two forks.
  15. Gradually spoon the defatted braising sauce into the shredded beef until it is moist and generously coated but still able to hold a loose mound. Warm gently and adjust the salt and pepper to taste.
  16. Serve over Creamy Polenta, with Garlic Focaccia alongside if desired.

Find it online: https://foodienoise.com/braised-chuck-roast/