Maplewood Meats Recipe: Braised Black Angus Chuck Roast with Reduction Sauce
Maplewood Meats’ Choice Black Angus Chuck Roast is the perfect cut for a hearty, flavorful meal. This braising method brings out the tenderness of the meat, and the rich reduction sauce adds an elegant touch, making it perfect for a cozy family dinner or an elevated special occasion.
Ingredients:
- 1 Maplewood Meats Black Angus Chuck Roast (3-4 lbs)
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 2 cups beef broth
- 1 cup dry red wine (optional but recommended for depth)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt and pepper, to taste
For the Reduction Sauce:
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter (optional, for richness)
- Fresh herbs for garnish (optional)
Instructions:
1. Prepare the Chuck Roast:
- Preheat your oven to 300°F.
- Pat the chuck roast dry with paper towels, then season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the chuck roast on all sides, about 3-4 minutes per side, until a deep brown crust forms. Remove the roast and set it aside.
2. Sauté the Vegetables:
- In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to caramelize.
- Add the minced garlic and tomato paste, cooking for an additional 2 minutes to allow the tomato paste to darken slightly and intensify the flavor.
3. Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot (this adds tremendous flavor to the sauce). Let the wine simmer for 2-3 minutes until slightly reduced.
- Add the beef broth, rosemary, thyme, and bay leaf.
4. Braise the Chuck Roast:
- Return the chuck roast to the pot, nestling it into the broth and vegetables.
- Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
- Braise for 3-4 hours, or until the meat is fork-tender and easily pulls apart. Check halfway through to ensure there's enough liquid—if needed, add more broth or water.
5. Make the Reduction Sauce:
- Once the roast is done, remove the roast and vegetables from the pot and transfer them to a serving platter, tenting them with foil to keep warm.
- Strain the braising liquid through a fine mesh sieve into a clean saucepan, discarding the solids.
- Bring the strained liquid to a boil and reduce it by half, until it thickens into a rich, glossy sauce.
- Stir in the balsamic vinegar for brightness, and whisk in the butter for added richness (optional).
6. Serve:
- Slice or shred the chuck roast, serving it with the reduced sauce drizzled over the top.
- Garnish with fresh herbs like rosemary or thyme for a pop of color and added aroma.
Serving Suggestions:
- Pair with mashed potatoes, roasted root vegetables, or creamy polenta to soak up the flavorful reduction sauce.
- For a wine pairing, serve with a bold red like Cabernet Sauvignon or Syrah to complement the deep flavors of the roast.
Enjoy the Best with Maplewood Meats
Our Choice Black Angus Chuck Roast braises beautifully, developing deep, rich flavors and a melt-in-your-mouth texture. The luxurious reduction sauce elevates this dish, making it worthy of any special meal.
Pick up your Black Angus Chuck Roast at Maplewood Meats and create a memorable, mouthwatering dish for your next gathering!