Sunday, December 27, 2009

Braised Beef Chuck Roast

This is one of the easiest, best tasting beef meals you will ever make (and your house will smell divine). By wrapping the roast in a foil packet you create a true braise: slowly (this cooks for 4 hours) cooking a piece of tougher meat, completely surrounded by a small amount of liquid, turning the meat into a delicious, tender dream.

This is best made with a bone-in roast, though I had to use boneless this time. Serve it with lots of mashed potatoes to soak up the yummy sauce.

Braised Beef Chuck Roast (adapted from Alton Brown ages ago)
Printable Recipe

1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1 6-oz can tomato paste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 small onion, diced (about 1 cup)
6 cloves garlic, pressed
1 2-1/2 to 3 lb bone-in chuck roast

1. In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.

2. Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18x18) and put the roast in the center.

Bring up the top and bottom edges....

...and fold them over 3 or 4 times.

Fold up both sides 3 or 4 times.

Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).

3. Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.

4. Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up....oh, yeah...

5. Strain the cooking liquid through a fine sieve (you might have to press it through) to make a sauce. Slightly pull the meat apart with a fork and serve it with the sauce.

Serves 4-6 people.


That's what I'm talkin' about...

21 comments:

  1. That's definitely fork tender, it looks delicious!

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  2. Oh my that looks delicious. Might have to try it this weekend.

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  3. This looks delicious. Can't wait to try it out.

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  4. Thanks for the recipe! Just made this one and its amazing-

    My roommate walked into the house and she immediately said "Wow, it smells divine in here!"......coincidence? I think not

    Mike

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  5. Mike, Wow!! You're fast! Awesome that you tried it...Thanks! :)

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  6. I'm making this soon! Looks so divine, I wish you were my neighbor so I could just pop by for a bite =D

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  7. OHMYgosh! I made this last night for my family and it was AWESOME! thank you so much for sharing!

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  8. Andy and Melissa, I'm so happy you tried this; it is one of my fav's :) I'm double happy you liked it! Thanks for letting me know :)

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  9. Making this for supper. =D

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  10. I did it! I made it! I am now a girlfriend who can make a dinner that a boyfriend wants more & more of. Thank you! :)

    (P.S. - I took a peek at the Alton recipe & wondered why you chose to omit the balsamic? Personal taste?)

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  11. @Kayleigh, I'm so glad this worked for you (and your boyfriend--men do tend to really like this ;) lol...I *heart* balsamic, so I had to go look at my recipe and see if it was there and I don't have it listed! I've been making this for so long from a recipe I wrote down I didn't know it was missing. Too funny. I'll have to try it with the balsamic next time :)

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  12. This makes me long for winter...can't wait to try it when our weather cools. It also seems like a great meal to take to a new mom. I'll let you know if I end up doing that. :)

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  13. Made this yesterday and it turned out great! Loved it and had seconds (and contemplated thirds!). Hubby REALLY liked the sauce and even though he's not a roast kinda guy, he liked it too. :)

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  14. Looks delicious! Just bought a big roast yesterday....going to make this between Christmas and New Years...thanks for sharing Tiffany!

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  15. Tiffany,

    I am trying this recipe in the crock pot... wish me luck. I have wanted to make this since I found the recipe but I don't ever have the 4 hours to leave my oven on when I am home... I will let you know how it turns out. I am doing it on low for 8 hours.

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    1. Thanks so much for your comment. I haven't made this in a super long time. I think I need to put it on my list for next week :) And my life has gotten so crazy, I would love to hear how it works in your crock pot. Are you putting it in straight, or wrapping it in the foil and then putting it in the crock pot? Have a great one :)

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  16. Can you marinade it in the sauce overnight?

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  17. PLEASE BE AWARE: It's not safe to use tomato products and aluminum pots or foil together. The acid leaches out the aluminum and puts it in the food....very, VERY unhealthy. Enameled Dutch ovens, and ceramic crock pots and casseroles are best. I use a pressure cooker with a stainless steel insert which works well, too.

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  18. i made this in my mom's birthday and it was so great.The visitors keep on asking about the recipes. they love it very well. feel free to visit www.gourmandia.com for more interesting recipes..

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