Wine Braised Chuck Roast


Wine Braised Chuck Roast

This roast is super-flavorful. Braised in a classic mixture of red wine and herbs, it is guaranteed to be moist, AND delicious. You could probably do this with pork and chicken too, with a few small changes in cook time.

Wine Braised Chuck Roast:


  • 3 – 4 lbs chuck roast
  • salt & pepper
  • 2 cloves garlic, roughly chopped
  • 1 small onion, roughly chopped
  • 3 – 4 sprigs fresh thyme
  • 1 t dried marjoram
  • 8 oz red wine
  • 1 – 2 T unsalted butter


  1. Preheat oven to 325 F.
  2. Layout 2-3 layers of tin foil big enough to wrap the beef in.
  3. Salt & pepper the beef & lay in the middle of the foil folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour in enough wine to cover the beef about halfway.
  4. Seal up the foil & place the packet in a baking dish. (Don’t worry if it leaks a little, ours did & it still turned out just fine.)
  5. Bake for about 3 1/2 hours.
  6. Carefully remove meat from the foil packet. Move to a cutting board or serving platter & tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter & let simmer for about 5 minutes. Test for seasoning. Serve with the beef.


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