What I like about Chuck Roast is that you can get two meals out of it. When I lived in NJ, this was my go-to recipe for a chuck roast recipe. Easy to make and came out delicious every time. And do not forget to use local mushrooms…I use Willow Mountain Mushrooms in this recipe.
- 2 lbs boneless chuck roast
- 2 Tbsp Cracked Black Pepper
- 7 Tbsp Flour, divided
- 3 Tbsp Pure Olive Oil
- 1 large (3/4 lb) Spanish onion, peeled, cut in eight wedges
- 3/4 lb fennel bulb, trimmed, cut in thin, match-like sticks
- 7 cloves garlic
- 1 pkg (12 oz) whole White Mushrooms
- 1 cup red wine
- 2 jars Marina’s Italian Tomato Sauce
- 3 bay leaves
- 1 cup homemade chicken stock
- Season chuck roast with Cracked Black Pepper, dust with about 4 Tbsp flour, pat off excess.
- Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes; add meat and brown on all sides, 5-8 min. Remove meat from pan; set aside. Discard all but 1 Tbsp oil.
- Reduce heat to MEDIUM. Add onion; cook, stirring, 3-4 min. Add sliced fennel and garlic. Cook, stirring, about 5 min to brown slightly; remove from pan, set aside.
- Add wine; stir to deglaze; simmer to reduce wine by half to syrupy consistency, about 5 min. Add tomato sauce, bay leaves,chicken broth; return meat and vegetables to pan. Bring to simmer; cover. Place pan on center rack of oven; braise until meat is fork tender, 2 – 2 1/2 hours. After about 2 hours, sautee the mushrooms and add to the pot.
- Remove pan from oven, carefully taking off lid to avoid steam. Remove bay leaves; transfer meat to platter.
- Skim fat from sauce if needed. Serve with mashed potatoes or noodles.