Melt In Your Mouth Red Grape Juice Braised Chuck Roast (Printable)
Succulent beef chuck roast slowly braised in red grape juice with aromatic vegetables and herbs, delivering fork-tender texture with subtle sweetness and rich 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
# Directions:
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 natural sweetness that balances perfectly with savory beef
- Set it and forget it cooking that rewards you with melt in your mouth texture
02 -
- Patting the meat completely dry before searing makes the difference between a beautiful brown crust and steamed gray beef
- Letting the Dutch oven come to a simmer on the stovetop before putting it in the oven jump starts the braising process
03 -
- For a thicker sauce, remove the meat and vegetables, then simmer the liquid on the stovetop for 10 to 15 minutes
- Trim excess fat before cooking, but leave about a quarter inch for flavor and moisture