Red Wine-Braised Chuck Roast
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanezza Vazquez.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Dutch oven
- Paper towel
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Plate
- Ladle
- Pot
- Oven mitt
- Kitchen towel
Ingredients
- One 4-pound chuck roast
- Salt
- freshly ground black pepper
- 2-3 tablespoons neutral oil
- 1 large carrot, roughly chopped
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 teaspoons onion salt
- 1⁄2 teaspoon freshly ground black pepper
- 4 cups water, stock, or a combination of both
- Half 750mL bottle red wine
- 2 pounds mini red potatoes
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