I love meals where you have some prep on the front end and then you can literally set it and forget it. Perfect for when you’re having a gathering or cooking for the family, just let it work its magic in the oven while it braises for 3 hours and then have everyone dish up!
Serve with mashed potatoes or polenta, and then really any green works here (asparagus, broccolini, green beans, you name it).
The chuck roast is a tougher piece of meat from the shoulder area of the cow. If you were to cook it quickly, the fibers of the meat wouldn’t have time to break down. However, if you’re braising it for a longer period of time in stock and red wine, a process called “collagen breakdown” happens – the liquid is breaking down the collagen, tenderizing the meat and making it suuuuuper juicy and flavourful.
If you like this recipe you may also like:
Red Wine Braised Short Ribs