Australian Chuck Roast
A hearty, comforting roast dish originating from Australia, perfect for a cold evening. This recipe uses chuck roast, which is tender and flavorful.
Ingredients
- ●2 lbs chuck roastpreferably boneless
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2-3 potatoesmedium-sized, peeled and chopped
- ●2-3 carrotsmedium-sized, peeled and chopped
- ●2 cups beef brothlow-sodium
- ●1 cup red wineoptional
- ●2 sprigs rosemaryfresh
- ●1 tsp thymedried
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the chuck roast with salt and pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear the chuck roast until browned on all sides, about 2-3 minutes per side.
- 4
Remove the roast from the pot and set aside.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Add the beef broth, red wine (if using), chopped potatoes, and chopped carrots to the pot. Stir to combine.
- 8
Return the chuck roast to the pot and bring the mixture to a boil.
- 9
Cover the pot with a lid and transfer it to the preheated oven.
- 10
Braise the roast for 2-1/2 to 3 hours, or until tender and easily shredded with a fork.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Strain the juices from the pot and discard the solids.
- 13
Serve the roast with the strained juices spooned over the top.