Red Grape Juice Braised Chuck Roast (Print version)
Fork-tender beef braised in red grape juice with vegetables and herbs for rich, savory flavor.
# What you'll need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
→ Seasonings & Aromatics
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, sliced
06 - 3 cloves garlic, minced
07 - 3 large carrots, peeled and cut into 2-inch chunks
08 - 2 celery stalks, cut into 2-inch chunks
→ Braising Liquid & Herbs
09 - 2 cups 100% red grape juice, unsweetened
10 - 1 cup low-sodium beef broth
11 - 2 tbsp tomato paste
12 - 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
13 - 3 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 2 bay leaves
# Method:
01 - Preheat oven to 325°F.
02 - Pat the chuck roast dry with paper towels and season all over with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Transfer to a plate.
04 - In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more.
05 - Stir in tomato paste and cook for 1 minute until fragrant.
06 - Pour in red grape juice and beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot.
07 - Add rosemary, thyme, and bay leaves. Bring the mixture just to a simmer.
08 - Cover tightly with a lid and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender.
09 - Remove the roast from the oven. Discard bay leaves and herb stems. Skim excess fat from surface, if desired. Slice or shred roast and serve with vegetables and braising juices.
# Expert advice:
01 -
- The grape juice creates a rich, glossy sauce that tastes like it simmered all day
- Comfort food elegance without any wine or complicated techniques
02 -
- Patting the meat completely dry before seasoning ensures a proper sear
- Letting the tomato paste cook for a minute makes a noticeable difference in depth
03 -
- A heavy Dutch oven is essential for even heat distribution
- Use tongs when turning the roast to avoid piercing the meat