| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 2 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds chuck roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons duck fat
- 3 large Spanish onions, chopped
- 1 pound carrots, chopped
- 6 ribs celery, chopped
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme
- 3 bay leaves
- 1 teaspoon rosemary
- 2 cups good red wine
- 4 cups veal stock
- 2 tablespoons tomato paste
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- Mashed potatoes, polenta or roasted vegetables, for serving, optional
Instructions
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon–reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 54 g |
| Cholesterol | 157 mg |
| Sodium | 1576 mg |
Reviews
I’ve made this recipe 5 times now. Every time I love it more and more. Substituted for some of the ingredients, like olive oil for the duck fat, but it still is amazing. I also don’t let it rest overnight – I let the meat rest while making the gravy right away.
I don’t drink so what constitutes a. “good red wine”? Any suggestions?
I didn’t use duck fat I used olive oil. I didn’t refrigerate over night. But I loved this recipe and plan to make it again.
Ugh, why do people rate down a recipe on anything other than the recipe? Yes, In a large portion of America, duck fat, veal stock, and Spanish onions are either very expensive or hard to find (or both).
However, you can do some research on suitable substitutions if you can’t find an ingredient.
Duck Fat – (no TRUE replacement) however, good old fashioned lard is often recommended. You can also render your own (I’ve even seen duck at Wal-Mart) or use any other fat you wish. Bacon or Beef fat are both very flavorful even if they don’t have the duck flavor.
Spanish Onions – a sweet yellow is the most recommended replacement, with any other sweet variety suggested as well.
Veal Stock – some places do offer veal bouillon. But I’ve also seen 2 parts beef to 1 part chicken, or equal parts beef and chicken stock suggested as well.
However, you can do some research on suitable substitutions if you can’t find an ingredient.
Duck Fat – (no TRUE replacement) however, good old fashioned lard is often recommended. You can also render your own (I’ve even seen duck at Wal-Mart) or use any other fat you wish. Bacon or Beef fat are both very flavorful even if they don’t have the duck flavor.
Spanish Onions – a sweet yellow is the most recommended replacement, with any other sweet variety suggested as well.
Veal Stock – some places do offer veal bouillon. But I’ve also seen 2 parts beef to 1 part chicken, or equal parts beef and chicken stock suggested as well.
The instructions suck! Why am I preheating the oven if t doesn’t go in the oven till the following day?
It may taste good, but let’s get real. Most of us don’t have easy, affordable access to duck fat, Spanish onions or veal stock.
Made this in the crockpot after searing the meat and sauteing veggies in a skillet. Cooked on low for 8 hours. Used olive oil instead of duck fat and used dried spices. Served the same evening. I didn’t have any beef stock so I substituted chicken stock and added a little brown gravy mix. This is now my husband’s favorite dish.
This recipe is terrific! I made it with my mom yesterday and it so perfect! If you are looking for more recipes – you can visit www.gourmandia.com and www.gourmetrecipe.com for more exciting and delectable recipes.
I just made this for dinner and it was the best chuck roast recipe ever! The flavor of the meat and vegetables completely matched the aroma that filled our home! The gravy is amazing! I used dried herbs instead of fresh and garlic flavored grape seed oil and beef stock in place of the duck fat and veal stock. After the gravy was made, I placed the vegetables in the gravy and poured it all over the meat to reheat in the oven. AWESOME!
I’ve made this recipe 4 times now, it’s really really good. I use olive oil instead of duck fat (where do you get duck fat?, and substitute beef stock for veal stock (again, not easy to find around here. The meat is very tender. I also like to cut the carrots in large pieces so I can save them to go on the side. This is an easy way to turn a cheap cut of meat into a wonderful meal! I thank Mr. Bunnell for sharing!