Welcome to my sanctuary of flavor, where time is the secret ingredient and every simmer is a love letter to the senses. There is nothing quite like the fork-tender perfection of a slow-roasted beef chuck, yielding effortlessly into a velvety, rich mahogany gravy that warms you from the inside out.
🧂 The Pantry & Stats Prep Time: 20 Mins | Cook Time: 4 Hours | Servings: 6
3-4 lb Beef Chuck Roast
2 lbs Baby Yellow Potatoes, halved
4 Large Carrots, cut into thick rounds
1 Large Yellow Onion, wedged
4 Cloves Garlic, smashed
2 cups Beef Bone Broth
1 cup Dry Red Wine (Cabernet or Merlot)
2 tbsp Tomato Paste
3 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
2 tbsp Olive Oil
Salt and Black Pepper to taste
🥣 Begin by patting your roast bone-dry and seasoning it aggressively with salt and pepper. In a heavy Dutch oven, sear the meat in shimmering olive oil over medium-high heat until a deep, dark crust forms on all sides. Chef’s Tip: Patience is key here; that crust is where the foundational umami flavor of your gravy lives.
🥕 Remove the meat and toss in your onions and carrots, letting them pick up those golden bits from the bottom of the pan. Stir in the tomato paste and garlic, cooking for just a minute until fragrant and brick-red. Pour in the red wine to deglaze, scraping the bottom of the pot with a wooden spoon to release the "fond."
🌿 Return the beef to the pot and pour in the beef broth until the liquid reaches halfway up the meat. Tuck in your fresh herbs and potatoes. Cover tightly and slide into a 300°F oven. Chef’s Tip: A low and slow temperature ensures the connective tissues melt into gelatin, giving you that iconic melt-in-your-mouth texture.
✨ After four hours, the beef should shred with the slightest pressure. Remove the herbs and let the roast rest for 15 minutes before serving. This allows the juices to redistribute, ensuring every slice is succulent and dripping with flavor.
Common Questions
Can I make this without wine? 🍷 Certainly! You can substitute the red wine with extra beef broth and a tablespoon of balsamic vinegar to maintain that essential acidic balance.
How do I prevent mushy vegetables? 🥔 If you prefer your carrots and potatoes with more bite, add them to the pot during the last 90 minutes of roasting rather than at the beginning.
What is the best way to thicken the gravy? ✨ If your sauce is too thin, whisk a tablespoon of cornstarch with cold water to create a slurry, stir it into the bubbling liquid on the stovetop, and watch it turn into glossy silk.
May your home be filled with the scent of comfort tonight. Bon Appétit! 🌹
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