Chuck Roast in Red Wine Broth

Roast your way to comfort food perfection!

Makes: 4-6 Servings

Prep Time: 1 Hour

Cook Time: More than 60 Minutes


  • 1 Star Ranch Angus® chuck roast 3 to 5 lb, tied if desired
  • 2 tablespoons unsalted butter
  • 2 teaspoons all-purpose flour
  • ¼ cup red wine
  • ¾ cup beef broth
  • 3 garlic cloves, chopped


  • 4 to 6 carrots peeled and cut in half
  • 2 yellow onions cut into wedges
  • 12 to 15 small new potatoes
  • 4 golden beets peeled and quartered
  • 1 bay leaf
  • Salt and pepper, to taste


  1. Dredge roast in flour; season with salt and pepper.
  2. In a large heavy Dutch oven, melt butter over medium heat.
  3. Brown the roast on all sides for about 15 to 20 minutes.
  4. Remove roast to a plate. Pour all but 2 tablespoons of fat from the pan.
  5. Add the onions and garlic to the pan and sauté until onions are soft.
  6. Then add the carrots, potatoes, beets, thyme and bay leaf.
  7. Pour in the beef broth and wine and bring to a boil.
  8. Return the roast to the pan and cover. Reduce the heat to low.
  9. Cook for 3 to 4 hours turning roast every 30 to 40 minutes.
tip icon

Roasting TIP

Place roast (directly from refrigerator), fat side up, on rack in shallow roasting pan (the exception is a rib roast; the ribs form a natural rack).

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