Braised Italian Chuck RoastFeatured by Michael Pozzan Wines in the Platinum Wine Club.
Don't skip this recipe! An amazing blend of Italian flavors brought together with the meat and pasta (if you choose). Pair it with the Michael Pozzan 2001 Cabernet Sauvignon. **Roast will need to marinate overnight.Yield: 2 - 4
Prep Time: 20 Minutes
Cook Time: 170 Minutes
• 3 to 4 pound Chuck roast
• 1 tablespoon virgin olive oil
• 2 cups of Cabernet Sauvignon
• Salt and fresh ground pepper
• 2 tablespoons of olive oil (I like using regular olive oil for braising at higher heat. Virgin olive oil is best suited for dressings and sauces.)
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 tablespoons of chopped parsley
• 1 carrot, chopped
• 1 celery rib, chopped
• 1 teaspoon of Italian seasoning
• 1-15 ounce can of Italian stewed tomatoes, chopped
• 1- 6 ounce can of tomato paste
Marinate the chuck roast in the wine, olive oil, and salt and pepper over night. Drain the marinade and reserve. Dry meat well and heat olive oil in a heavy-duty dutch oven. Brown the meat well and remove from pot. Wrap in foil to keep warm. Sauté next 5 ingredients 10 minutes or until vegetables start to soften. Add the Italian seasoning and stir for another minute. Add the stewed tomatoes and paste and stir. Pour in the reserved marinade and return the roast to the dutch oven.
Cover pot and reduce heat to low or simmer. Cook the meat for 2 hours; remove lid and cook for an additional 1 1/2 hours. Make sure the roast does not stick to the bottom of the pot. Every once in a while, flip the roast over so this does not happen. The sauce should reduce to the consistency of a pasta sauce. If it becomes too thick, add some beef broth or water. Adjust the seasoning with salt and pepper.
Slice the meat against the grain and serve with some penne or rigatoni pasta. Even garlic mashed potatoes go great with this dish. A green salad, a bottle of Michael Pozzan Cabernet, and life doesn’t get any better. Enjoy!