Holiday Spiced Chuck Roast with Horseradish Cream
Holiday Spiced Chuck Roast with Horseradish Cream
Ingredients
For the Chuck Roast
- 3 pounds chuck roast, tied with butcher's twine
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Liquid
- 2 carrots, medium, chopped
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
For the Horseradish Cream
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish, drained
- 1 tablespoon fresh chives, minced
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 2
Generously season the tied chuck roast on all sides with kosher salt and black pepper.
⏱️ 2 min
- 3
Heat olive oil in a large Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned chuck roast into the Dutch oven. Sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared roast from the Dutch oven and set aside.
⏱️ 15 min
- 4
Add the chopped carrots, onion, and celery to the same Dutch oven. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the tomato paste darkens slightly.
⏱️ 2 min
- 6
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the liquid has reduced by half, about 5 minutes.
⏱️ 5 min
- 7
Add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves to the Dutch oven. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
Carefully return the seared chuck roast to the Dutch oven, ensuring it is partially submerged in the braising liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven.
⏱️ 2 min
- 9
Braise the chuck roast for 2 1/2 to 3 hours, or until it is fork-tender. Flip the roast once halfway through cooking to ensure even braising.
⏱️ 180 min•🌡️ 325
- 10
While the roast is braising, prepare the horseradish cream. In a small bowl, combine sour cream, prepared horseradish, minced chives, lemon juice, kosher salt, and black pepper. Stir until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 11
Once the roast is tender, carefully remove it from the Dutch oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
⏱️ 5 min
- 12
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids and herbs. Skim off any excess fat from the surface of the gravy. Bring the gravy to a simmer over medium heat and cook until it has slightly thickened to your desired consistency, about 5-10 minutes.
⏱️ 10 min
- 13
Remove the butcher's twine from the rested chuck roast. Slice the roast against the grain into thick pieces.
⏱️ 3 min
- 14
Serve the sliced chuck roast with the warm gravy and a dollop of horseradish cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Holiday Spiced Chuck Roast with Horseradish Cream
Ingredients
For the Chuck Roast
- 3 pounds chuck roast, tied with butcher's twine
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Liquid
- 2 carrots, medium, chopped
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
For the Horseradish Cream
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish, drained
- 1 tablespoon fresh chives, minced
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 2
Generously season the tied chuck roast on all sides with kosher salt and black pepper.
⏱️ 2 min - 3
Heat olive oil in a large Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned chuck roast into the Dutch oven. Sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared roast from the Dutch oven and set aside.
⏱️ 15 min - 4
Add the chopped carrots, onion, and celery to the same Dutch oven. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the tomato paste darkens slightly.
⏱️ 2 min - 6
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the liquid has reduced by half, about 5 minutes.
⏱️ 5 min - 7
Add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves to the Dutch oven. Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
Carefully return the seared chuck roast to the Dutch oven, ensuring it is partially submerged in the braising liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven.
⏱️ 2 min - 9
Braise the chuck roast for 2 1/2 to 3 hours, or until it is fork-tender. Flip the roast once halfway through cooking to ensure even braising.
⏱️ 180 min•🌡️ 325 - 10
While the roast is braising, prepare the horseradish cream. In a small bowl, combine sour cream, prepared horseradish, minced chives, lemon juice, kosher salt, and black pepper. Stir until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 5 min - 11
Once the roast is tender, carefully remove it from the Dutch oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
⏱️ 5 min - 12
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids and herbs. Skim off any excess fat from the surface of the gravy. Bring the gravy to a simmer over medium heat and cook until it has slightly thickened to your desired consistency, about 5-10 minutes.
⏱️ 10 min - 13
Remove the butcher's twine from the rested chuck roast. Slice the roast against the grain into thick pieces.
⏱️ 3 min - 14
Serve the sliced chuck roast with the warm gravy and a dollop of horseradish cream.
⏱️ 1 min