Home Recipes Bone-In Prime Chuck Pot Roast with Thyme

Bone-In Prime Chuck Pot Roast with Thyme

Grill 20 minutes

Ingredients

  • 4-5 lb bone-in prime middle chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons oil, divided
  • 8 oz cremini mushrooms, halved
  • 1 large onion, sliced
  • 3 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 cup beef stock
  • 2 sprigs rosemary, 1 bay leaf
  • 1 tablespoon fresh lemon zest and chopped parsley, mixed, for finishing

Method

  1. Season the roast generously on all sides with salt, pepper, thyme, and smoked paprika; let it come toward room temperature for 20 minutes.
  2. In a heavy Dutch oven, heat 2 tablespoons oil over medium-high heat and sear the roast on all sides, including the bone edge, until well browned, about 12-15 minutes total. Remove and set aside.
  3. Add the remaining oil and the mushrooms to the pot; cook undisturbed 3-4 minutes to develop color, then add the onion and cook another 5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute.
  4. Deglaze with the red wine, scraping up all the browned fond, and simmer until reduced by half.
  5. Add the stock, rosemary, and bay leaf, and nestle the roast (bone down) back into the pot. Cover and braise at 300F, or over low heat, for 3-3.5 hours, until the meat pulls easily from the bone.
  6. Transfer the roast to a cutting board and rest, loosely tented, 15 minutes.
  7. Meanwhile, skim fat from the braising liquid and reduce over medium heat until slightly thickened and glossy.
  8. Slice or pull the meat off the bone, spoon the mushroom-wine sauce over top, and finish with a bright sprinkle of lemon zest and parsley gremolata.

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