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Braised Chuck Roast

Braised Chuck Roast

Tender braised chuck roast, infused with delicious and rich flavors, cooked with potatoes, carrots, seasoning, and herbs.
5 from 1 vote
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Ingredients
  

  • 4 lb Boneless Chuck Roast
  • 1/4 cup All Purpose Flour
  • 5 cloves Garlic minced
  • 3 tsp Orrington Farms® Beef Flavored Broth Base With Other Natural Flavor
  • 6-7 Large Carrots cut into 2" pieces
  • 1 lb Baby Potatoes keep them whole
  • 5 Pepperoncini keep them whole
  • 1/4 cup Red Wine optional
  • Fresh Rosemary 1-2 long stems
  • 4 tsp Sea Salt you will use 3 tsp to season the meat, and the additional 1 tsp in the liquid
  • 1 tsp Black Pepper
  • 2.5 cups Water

Instructions
 

Slow Cooker Method

  • Cut your chuck roast in half and season it with 3 tsp of sea salt, black pepper, and flour on all sides.
  • Heat up a large heavy bottomed pan with about 1 tbsp of olive oil. Heat the meat on medium high heat for 6 minutes per side.
  • Add your chuck roast to a 6 quart crock pot, followed by your Orrington Farms® Beef Flavored Broth Base With Other Natural Flavor.
  • If you are using wine, add your wine to the pot on your stove. Bring the wine to a low boil so that you can scrape up some of the meat remnants from the pan. Boiling also helps cook out the strong alcohol taste. After 5 minutes, turn off the heat and add this to your slow cooker, followed by all remaining ingredients.
  • Add your cover to your slow cooker and cook for 5 hours on high heat, or 8 hours on low heat.

Dutch Oven Cooking Method

  • Preheat your oven to 350F
  • Cut your chuck roast in half and season it with 3 tsp of sea salt, black pepper, and flour on all sides.
  • Heat up a large heavy bottomed pan with about 1 tbsp of olive oil. Heat the meat on medium high heat for 6 minutes per side.
  • Once all sides are nice and brown, transfer your chuck roast to a plate for a few minutes as you prep your other ingredients.
  • If you are using wine, add your wine to the dutch oven. Bring the wine to a very low boil so that you can scrape up some of the meat remnants from the pan. Boiling also helps cook out the strong alcohol taste. After 3 minutes, add in your garlic and cook for a few more minutes.
  • Add your meat back to your dutch oven, followed by all the remaining ingredients on top.
  • Cover your pot and add it to your oven for 3-4 hours. After 3 hours, check on the meat to see if it pulls apart easily when you try to shred it. Once it is super tender, remove it from the oven.