Just another day on my COVID-19 watch. T.G.I.S. (Thank God It’s Someday!)
Always trying to watch my budget these days so off I go to one of the big warehouse stores. Not sure why the lines at these stores are gigantic. I almost feel like I am at Disneyland standing in line to get on the Matterhorn! I decide against the warehouse store and go to my local grocery that happens to have a great deal on a chuck roast.
The only problem with cuts like pork shoulders or chuck roasts is that because they are fairly tough, they need to be cooked low and slow. Sometimes I feel I don’t have the time to babysit a long process cook. For me, that means it’s time to do sous vide. (check here for my discussion of sous vide cooking). I can take a frozen roast and let it sit in my sous vide even though it might take 18 hours to obtain a great tender steak.
I have used dutch ovens in the past for a nice tender result and that works well. I guess I am enjoying the process of a sous vide cook knowing that I will never overcook my roast. I do use my dutch oven to sear and then braise the roast along with my vegetables in this recipe to get some amazing flavors!
Enjoy the recipe and as always, thank you for spending time in my kitchen!
Chuck Roast in a Cream Wine Sauce
4
servings30
minutes18
hours2
hours30
minutesIngredients
2 lbs Chuck roast
1 shallot, minced
2 cloves Garlic, minced
8 oz Mushrooms, sliced
1 Onion, medium dice
2 Carrots, medium dice
2 cups Red wine, (your favorite to drink)
2 Tbl Soy sauce
2 springs Rosemary
4 springs Thyme
2 Bay leaves
2 Springs Parsley
2 Springs Oregano
1 Tbl Horseradish
1 Tbl Dijon, whole grain style
32 oz Beef broth
2 cups Port
Cream
Directions
- Sous Vide
- I cut up the chuck roast into small chunks. Season well with salt and pepper. Place in sous vide and cook for 18 hours at 135°. (Or season with salt and pepper and sear in your dutch oven)
- Cast Iron / Dutch Oven Cooking
- Take your meat out of the sous vide bag and season well with salt and pepper.
- Pull out your dutch oven or cast-iron pan; Heat your pan to medium-high/high. Add a couple of tablespoons of oil. Place meat into the pan to sear.
- Once your meat is nicely browned, take the meat out of the pan and set aside. There should be some nice brown bits on the bottom of the pan. There’s some great flavor in those bits so let’s continue to build up the flavor.
- Reduce the heat on the pan to medium.
- Add another tablespoon of oil to the pan; add the garlic and shallots to the pan. Cook till softened.
- Add mushrooms, carrots, and onions to the pan and cook till slightly browned.
- Add your wine, soy sauce and beef broth to the pan and be sure to scrap the bottom of the pan to pick up those brown bits.
- Add your meat back into the pan; add all your herbs and stir. and place into a 350° oven for 2 hours, or until meat is tender.
- Take pan out of oven and place on stove and set to low simmer.
- Add horseradish, mustard, and port wine to the pan and reduce the sauce in half. Add cream and stir. Reduce to thicken the sauce till you get the consistency you prefer. If you have over-reduced, add more broth. Make sure you taste your sauce to make sure your seasonings are where you want them to be.
Enjoy!!Loading gallery media…
Notes
- As a side dish, I made some broccoli tops which I blanched for a minute or two and finished off in a saute pan with a little salt and butter. Perfect for this chuck roast meal!
Did you make this recipe?
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Looks great! Adding this and the gnocchi to the menu for later this week!
Sounds awesome! Take pictures and let me know how it turns out!