Braised Christmas Beef Roast Recipe
Impress everyone around your holiday table with this budget-friendly Christmas roast. It's got big beefy flavor and a luxurious sauce to match!
Ingredients
Bouquet Garni
- 9-in square cheesecloth
- kitchen twine
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 3 whole cloves
For the Roast
- 3 to 3-1/4 pounds boneless chuck roast, trimmed of external fat
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 3 large shallots, peeled, trimmed and quartered
- 5 cloves garlic, peeled and smashed
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 32 ounce low sodium beef broth
- ½ ounce dried porcini mushrooms
- 1 tablespoon corn starch
- 2 tablespoon Madeira, or Port
Instructions
- Preheat oven to 350 degrees.
- To make the bouquet garni, arrange rosemary, thyme, bay leaf and cloves in the center of the cheesecloth; break or fold the herbs to fit in the bundle. Gather up the edges of the cloth and tie it securely with kitchen twine.
- Sprinkle the roast with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add meat to pot and brown on all sides. Transfer meat to bowl.
- Reduce heat to medium. Add butter to the pot to melt. Add shallots and garlic and sauté until golden. Add the tomato paste and cook for 1 minute. Stir in the red wine and scrape the bottom of the pot to loosen up any stuck bits. Add the broth, mushrooms and bouquet garni.
- Return meat to pot, pressing down to nestle it into the liquid (it does not need to be completely submerge). Turn the heat up to medium-high and bring liquids to boil. Cover and place in the oven to roast for 3 to 4 hours until it is fork tender.Note 1 (You can turn the roast over halfway through so all of the meat spends time submerged in the braising liquid.)
- Remove meat to a platter and tent with aluminum foil. Remove and discard the bouquet garni. Boil liquids in the pot about 15 minutes. Whisk the corn starch and Madeira together, then whisk it into the liquids. Cook for another 2 to 3 minutes. Season with salt and pepper.
Notes
- Test for doneness – I've given a cooking range of 3 to 4 hours. This will depend on the individual piece and size of roast. Check the roast at 3 hours. Literally take a fork and try pulling away some of the meat. If it separates easily, it's done. If not, continue cooking for up to one more hour.
- Make ahead – you can braise the chuck roast up to 3 days in advance. Allow it to cool down some in the liquid before refrigerating. (The flavor will just get better!)
- Storing – once cooled, shred or portion the roast into smaller pieces. Transfer the meat and braising liquid to an airtight container and refrigerate up to 3 days. Use a container that allows most of the meat to be submerged in the liquid. Storing the roast and braising liquid together will help keep the meat moist and flavorful.
- Reheating – move the roast to your counter and allow to rest at room temperature for up to an hour. Transfer the meat and braising liquid to a large pot or skillet with a lid. Cover and simmer it over low to medium-low until heated through. Use low heat and allow it to reheat slowly to maintain tender beef.
Nutrition
Calories: 624kcal | Carbohydrates: 9g | Protein: 51g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 530mg | Potassium: 1238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 5mg
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