She Strengthens

Sunday Supper Perfection: Braised Chuck Roast with Fall-Inspired Gremolata

A lazy Sunday is the perfect excuse to slow-cook a tender and flavorful chuck roast to perfection. This mouthwatering dish is a masterclass in comfort food, with a richly flavored sauce and a refreshing fall-inspired gremolata to cut through the richness.

The Perfect Roast

To start, brown a whole chuck roast in a hot skillet, then deglaze the pot with red wine to release all the beefy goodness. Next, transfer the roast to the oven, where it will slow-cook in a flavorful broth with herbs and aromatics until it falls apart at the touch of a fork.

Fall-Inspired Gremolata

To add a burst of freshness to this hearty dish, top the roast with a tangy gremolata made with diced apples, parsley, lemon zest, and a hint of olive oil. This sweet and savory combination is the perfect way to celebrate the flavors of fall.

A Delicious and Easy Meal

This recipe yields 4-6 servings and is surprisingly easy to make, with a total cooking time of just 50 minutes plus 3 hours of braising time. Serve the roast with smashed red potatoes or a baked sweet potato to soak up the rich sauce.

Ingredients

For the beef:

• 1 (4-pound) boneless chuck roast
• Kosher salt
• Freshly ground black pepper
• 1/4 cup olive oil
• 3 medium carrots
• 3 medium celery stalks
• 2 medium yellow onions
• 2 cups dry red wine
• 1 medium garlic head
• 2 cups low-sodium beef broth or stock
• 1/4 cup red wine vinegar
• 4 thyme sprigs
• 2 bay leaves
• 2 (3-inch) rosemary sprigs

For the gremolata:

• 2 medium tart apples, such as Granny Smith
• 1/4 cup coarsely chopped fresh Italian parsley leaves
• 3 tablespoons olive oil
• Finely grated zest of 1 medium lemon
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat the oven to 325°F and arrange a rack in the lower third.
2. Pat the roast dry with paper towels and trim any excess fat or sinew. Season generously with salt and pepper; set aside.
3. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the roast and cook, turning occasionally, until it’s browned all over, about 15 to 20 minutes total.
4. Transfer the roast to a large plate and set aside. Meanwhile, peel and cut the carrots into large dice; set aside. Cut the celery and onions into large dice.
5. Add the carrots, celery, and onions to the pot and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened and are just starting to brown, about 5 to 7 minutes.
6. Add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half, about 7 minutes.
7. Meanwhile, peel any loose outer skins from the garlic head and cut off the top quarter to expose the cloves (reserve the top for another use).
8. Add the broth or stock, vinegar, garlic head, thyme, bay leaves, and rosemary, stir to combine, and bring to a boil. Return the roast and any accumulated juices on the plate to the pot.
9. Cover with a tight-fitting lid and place in the oven. Cook, flipping the roast every hour, until the beef is fork tender, about 3 hours total.
10. Meanwhile, make the gremolata. Peel, core, and cut the apples into small dice. Place the apples in a medium nonreactive bowl, add the parsley, olive oil, and zest, season with salt and pepper, and toss to combine.
11. To serve, remove and discard the herbs and garlic from the pot. Break the beef into large chunks, top with the gremolata, and serve with the sauce.