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Herb-Infused Chuck Tender Roast
Experience the epitome of comfort food with this Herb-Infused Chuck Tender Roast. This classic dish transforms the often-overlooked chuck tender cut into a succulent centerpiece, slow-cooked to perfection with aromatic herbs, hearty vegetables, and a splash of rich red wine. The result? A melt-in-your-mouth roast that captures the essence of home-cooked warmth and gatherings. As it simmers, the beef takes on the savory aromas of garlic, thyme, and rosemary, while the vegetables absorb the delectable juices, creating a dish that is not just a meal but a celebration of flavors. Perfect for a Sunday family dinner or a special occasion, this roast is sure to impress and warm your heart, evoking memories of cherished moments shared around the dinner table.
Ingredients
- Chuck tender roast
- 3-4 pounds
- Salt
- 1 tablespoon
- Black pepper
- 1 teaspoon
- Fresh thyme
- 2 tablespoons, chopped
- Fresh rosemary
- 2 tablespoons, chopped
- Red wine
- 1 cup
- Beef broth
- 2 cups
- Potatoes
- 4, peeled and cut into chunks
- Carrots
- 3, sliced
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Olive oil
- 2 tablespoons
Instructions
- Preheat your oven to 325°F (163°C).
- Generously season the chuck tender roast with salt and black pepper, ensuring all sides are coated.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until a deep golden-brown crust forms, about 5 minutes per side. This step is crucial for developing rich flavor.
- Remove the roast from the pot and set it aside on a plate.
- In the same pot, add the minced garlic, chopped onion, sliced carrots, and potato chunks. Sauté for about 5 minutes, or until the vegetables are slightly softened and fragrant.
- Deglaze the pot by pouring in the red wine, scraping up any browned bits stuck to the bottom for added depth.
- Stir in the beef broth, chopped rosemary, and thyme, mixing well.
- Return the seared roast to the pot, nestling it among the vegetables. Bring the liquid to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 2 hours, or until the meat is tender and easily pulls apart with a fork.
- Once cooked, remove the pot from the oven and let the roast rest for 10 minutes before slicing to allow the juices to redistribute.
- Serve the chuck tender roast alongside the sautéed vegetables, drizzling the flavorful pan juices over the top.
Tips
- For an extra flavor boost, marinate the roast in red wine, garlic, and herbs for a few hours or overnight before cooking.
- Feel free to substitute the vegetables with your favorites, such as parsnips or celery, for a personal touch.
- This dish pairs beautifully with a side of creamy mashed potatoes or a fresh garden salad.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 450 Fat: 18g Carbs: 30g Protein: 45g Sodium: 800mg Sugar: 5g
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