Braised Chuck Roast
with Tomato Red Wine Gravy
A simple “set it and forget it” recipe that requires no browning.
There are endless varieties of ways to make Pot Roast, but I am fond of this one because it’s trouble-free and takes care of itself. I marinate the meat for three hours beforehand to assure tender, flavorful results. So that, plus the six hour cooking time, makes for an all day event. But there is no browning of the roast before hand and very little prep. The aroma of this dish cooking away all day is what makes a Sunday at home a Sunday at home.
Braised Chuck Roast with Tomato Red Wine Gravy
Yield: 6-8
A simple “set it and forget it” recipe that requires no browning.
Ingredients
- 2-3 lb chuck roast
- 3 cups red wine
- 4 tbsp soy sauce
- 4 tbsp Worcestershire sauce
- 4 tbsp dried powered mustard (like, Coleman's)
- 2 tsp minced garlic
- 1 can 14.5-oz petite diced tomatoes (like, Hunt's)
- 1/2 small yellow onion
- 1/2 cup olive oil
- Non-stick cooking spray (like, Pam)
Instructions
- Mix all ingredients in a large plastic zip-lock bag and ensure the dried mustard is well incorporated into the liquid. Dunk the roast so it is completely submerged in the liquid, and marinate for 3 hours.
- Pre-heat the oven to 325°F.
- Use a Dutch oven or large casserole dish with a tight fitting domed lid, and coat well with the non-stick cooking spray.
- Place the roast in the cooking vessel and add half the marinade. Discard the rest.
- Cover and put in thr oven, and cook 6-7 hours.
- You can spoon the resulting gravy over rice. The meat should be tender enough to pull apart with a fork, or you can serve in crusty slices if you want.
Notes
- If cooking at altitudes above 5,000 feet, raise the oven temperature to 335°F and add 1 hour to the cooking time.
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Mini-Meatloaf Bell Pepper Rings
Yield: 4
A delightful combination of meatloaf and stuffed bell peppers in individually served portions, as cute as they are delicious.
Ingredients
- 1 lb 85/15 ground sirloin
- 3 tbsp olive oil
- 2 bell peppers, any colors
- 1 small yellow onion, diced
- 2 tsp minced garlic
- 1 egg, beaten
- 1/4 cup heavy cream
- 1 cup Italian seasoned breadcrumbs (like, Progresso)
- 2 tbsp thyme
- 2 tbsp rubbed sage
- 4 tbsp Worcestershire Sauce
- 4 tbsp ketchup (like, Heinz No Sugar Added)
- 1 14.4-oz can petite diced tomatoes (like, Hunt's or Red Gold)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp dried basil
- non-stick cooking spray (like, Pam)
- 1/8 tsp fine sea salt
- 10-12 grinds freshly cracked black pepper
Instructions
- Using a saucepan large enough to submerge the two bell peppers, fill with salted water and bring to a boil.
- Slice the tops and bottoms off of the two bell peppers. Discard the stems, but retain the part of the bell pepper that was removed.
- Core the peppers of seeds and membrane, and place them in the boiling water for 3 minutes.
- Remove the peppers from the heat, drain off the water and flush the sauce pan with cold tap water until the peppers are cool to the touch. Remove the peppers from the pot and pat dry.
- Cut each bell pepper in half width-wise so you have four rings, each about 1-1/2" - 2" in height.
- Preheat the oven to 375°F.
- Take a broiling pan, the kind that has an insert with a grate and a bottom pan to catch the grease, and spray lightly with non-stick spray.
- In the meantime, finely dice the tops and bottoms of the peppers you previously removed, and add to the yellow onion. Over medium high heat, sauté them in the olive oil until they begin to caramelize, about 10 minutes.
- Add the garlic at the last minute and sauté for just a few seconds before removing from the heat. Put the peppers and onions in a large mixing bowl and allow to cool a bit.
- Adding in layers as you go (it will make for easier mixing), crumble the ground beef over the peppers and onions.
- Add the beaten egg, cream, ketchup, Worcestershire Sauce, thyme and sage. Season liberally with salt and freshly cracked black pepper. Sprinkle the bread crumbs over the mix.
- Using wet hands (which will keep the mixture from sticking to you), thoroughly combine all the ingredients. Once mixed, it should easily adhere together into the shape of four even portions about the size of a baseball. If the mixture is too dry, add a bit more cream; or if it is too loose, add a few more bread crumbs.
- Place the four pepper rings on your broiling pan, and fill each with even portions of the meat mixture. The mixture will overfill each ring, which is okay. Just mound it up and then using a spatula, flatten the tops of each mound of meatloaf.
- Thoroughly drain the liquid from the can of petite diced tomatoes. In another mixing bowl, combine the tomatoes with one cup of the shredded cheddar cheese and the dried basil.
- Again using your hands, mound and press the tomato and cheese mixture onto the top of each stuffed pepper ring. Finish each stuffed pepper ring with 1/4 cup more shredded cheddar cheese.
- Bake for 1 hour and serve immediately.
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