Description
This delicious braised chuck roast is cooked to perfection, resulting in tender beef and flavorful vegetables.
Ingredients
Scale
- 3 pounds boneless chuck roast
- to taste salt
- to taste pepper
- 1 tablespoon oil
- 2 medium onions (chopped into 1-inch chunks)
- 4 garlic cloves (smashed)
- 1 canned chipotle plus 1 tablespoon canned adobo juices
- 1 tablespoon tomato paste
- 1/2 cup pomegranate juice
- 5 sprigs thyme
- 1 sprig rosemary
- 2 tablespoons soy sauce
- 1/2 cup balsamic vinegar
- 2 cups beef broth
- 1 pound red potatoes (cut into large chunks)
Instructions
- Preheat oven to 325 degrees F.
- Season chuck roast generously with salt and pepper on both sides.
- Heat oil in a Dutch oven or large saute pan over medium-high heat. Lay chuck roast and cook until seared on both sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add onion and garlic and saute until softened, about 5 minutes. Add chipotle with the juices and tomato paste, stirring until combined. Add pomegranate juice and bring to a boil. Continue to cook until almost all of the juices have evaporated.
- Add beef back to the pot along with thyme, rosemary, soy sauce, balsamic vinegar, and beef broth. Bring to a boil, cover, and transfer pot to the oven. Continue to braise for 1 hour.
- Remove pot from the oven and add potatoes, nestling them into the braising liquid. Cover and return to the oven, braising for 1-1 1/2 more hours or until the beef is fall-apart tender.
- Remove beef and potatoes from the pot. Strain the braising liquid, discarding the herbs. Skim the fat and season sauce with salt and pepper. Add back the beef, potatoes, and onions. Serve immediately.
Notes
- Ensure the chuck roast is well-seared for maximum flavor.
- Feel free to adjust the spices according to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate