Red Wine Braised Chuck Roast with Creamy Parmesan Polenta

Red wine braised grass fed chuck roast with creamy polenta.

This roast may take a little while to go from the oven to your table but trust us, it’s totally worth it! Once the pan sauce is degreased, you can spoon it right over the beef. Or, for a thinner sauce, mix a little water or broth with cornstarch and flour and add to the pan sauce. Place over medium heat and simmer until the desired thickness is reached.

  • Serves 4 to 6
  • Active time 30 minutes
  • Total time 3 hours

Ingredients

For the chuck roast:

  • 1 MOINK chuck roast (about 3 lb.)
  • Salt and freshly ground pepper
  • ¼ cup all-purpose flour
  • 2 Tbsp. vegetable oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1½ cups dry red wine
  • 1 cup beef broth
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Italian seasoning
  • Chopped fresh parsley (optional)

For the polenta:

  • 1½ cups uncooked polenta
  • 1 tsp. salt
  • 2½ cups whole milk
  • 2½ cups chicken broth
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground pepper

Cooking instructions

  1. Preheat the oven to 350°F. Sprinkle the chuck roast with salt and pepper and dredge all sides in the flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in the hot oil on all sides. Remove from the pan and set aside.
  2. Add more oil to the pan if necessary. Add the onion, carrots, celery, and garlic. Sauté 5 minutes or until the vegetables are tender. Stir in the wine, broth, tomato pasta, and Italian seasoning, scraping the bottom of the pan with a wooden spoon to remove any browned bits. Return the chuck roast to the Dutch oven. Cover the pan. Bake for 2 hours, 30 minutes to 3 hours or until the roast is fork-tender.
  3. Whisk together the polenta, salt, milk, and chicken broth in a large saucepan. Bring to a boil. Reduce the heat and simmer 5 to 10 minutes or until thickened. Stir in the Parmesan cheese and season with salt and pepper to taste.
  4. To serve, shred the beef into large pieces. Spoon the polenta into serving bowls and top with the beef and sauce. Sprinkle with parsley before serving, if desired.

Pro tip: Make this roast in a slow cooker. Sear the beef and add it along with the remaining ingredients to a 4- to 6-quart slow cooker. Cook on LOW for 8 hours or until tender.

Leave a Comment

Your email address will not be published. Required fields are marked *