Red Grape Braised Chuck Roast (Printable)
Succulent beef chuck roast braised slowly in red grape juice with vegetables and herbs, delivering fork-tender meat with subtle sweetness.
# What You’ll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
→ Seasonings & Aromatics
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, sliced
06 - 3 cloves garlic, minced
07 - 3 large carrots, peeled and cut into 2-inch chunks
08 - 2 celery stalks, cut into 2-inch chunks
→ Braising Liquid & Herbs
09 - 2 cups 100% red grape juice, unsweetened
10 - 1 cup low-sodium beef broth
11 - 2 tbsp tomato paste
12 - 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
13 - 3 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 2 bay leaves
# How To Make It:
01 - Preheat oven to 325°F.
02 - Pat the chuck roast dry with paper towels and season all over with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned. Transfer to a plate.
04 - In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more.
05 - Stir in tomato paste and cook for 1 minute until fragrant.
06 - Pour in red grape juice and beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot.
07 - Add rosemary, thyme, and bay leaves. Bring the mixture just to a simmer.
08 - Cover tightly with a lid and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender.
09 - Remove the roast from the oven. Discard bay leaves and herb stems. Skim excess fat from surface, if desired. Slice or shred roast and serve with vegetables and braising juices.
# Expert Tips:
01 -
- The grape juice adds this incredible subtle sweetness that perfectly balances the savory beef without making it taste like dessert
- Your house will smell like someone whos been cooking all day even though the active work is under 30 minutes
02 -
- Patting the meat completely dry before searing is the difference between getting a beautiful brown crust and ending up with gray steamed beef
- Letting the braise rest covered for at least 15 minutes after cooking gives the juices time to redistribute so they dont all run out when you slice
03 -
- If you want thicker sauce, remove the meat and veggies then simmer the liquid on the stovetop while the meat rests
- Trim excess fat but leave some on the roast since fat equals flavor and keeps the meat moist during long cooking