Recipe: Braised Beef Chuck Roast with Root Vegetables

Recipe courtesy of Wegmans.com Sunday, October 15, 2006

Braised Beef Chuck Roast with Root Vegetables

Serves: 8 Active Time: 40 min Total Time: 3 hours 10 min

1 boneless beef chuck roast (about 2 3/4 to 3 lbs)
Wegmans Pan Searing Flour
2 Tbsp Wegmans Vegetable Oil
1 pkg (16 oz) Food You Feel Good About Baby Cut Carrots
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions
1 medium turnip (about 8 oz), peeled, quartered, cut in 1/2-inch slices
1 large parsnip (about 10 oz), peeled, halved lengthwise, cut in 1/2-inch slices
3 cloves whole garlic, peeled
1 pkg (10 oz) Food You Feel Good About Baby Bella Mushrooms, washed and sliced
4 Tbsp Wegmans Tomato Paste
2 Tbsp Wegmans Herbes de Provence
1 cup red wine
3 cans (14.5 oz each) Wegmans Beef Broth

Preheat oven to 350 degrees.

1. Dust chuck roast with pan-searing flour; pat off excess
2. Heat oil in large braising pan on MEDIUM-HIGH,until oil faintly smokes. Add roast; brown, turning to brown both sides, 10-15 min. Remove roast; set aside. Discard all but 1 Tbsp drippings from pan.
3. Add carrots, onions, turnips, and parsnips to pan; cook 4-5 min. Add garlic and mushrooms; cook, stirring occasionally, 8-10 min. Add tomato paste and herbes; cook 3 min. Add wine; stirring to loosen browned bits on bottom of pan. Cook 7-10 min, until liquid is reduced by one-third, to syrupy consistency. Return roast to pan; add broth. Bring to simmer; cover.
4. Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 min or until roast is fork-tender. Skim fat from surface and discard.
5. Transfer beef to clean platter. Season with salt and pepper to taste. Pour sauce over beef.

Recipe featured in Wegmans Menu Magazine Fall 2005, on pg. 58.

Nutrition Info: Each serving (4 oz meat, 1 1/4 cup veg) contains 500 calories, 19g carbohydrate (5g fiber), 34g protein, 32g fat (14g saturated fat), 115mg cholesterol and 810mg sodium.

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