Slow-Braised Beef Chuck Roast

Name: Slow-Braised Beef Chuck Roast
Ingredients: 3 lb Beef chuck roast; 1 to 1 1/2 tablespoons Coarse salt; 4 ounces Panetta bacon, medium diced; 1 Yellow onion, large; 3 Carrots, medium-sized; 3 Celery ribs; 2 Garlic cloves; 1/4 teaspoon Coarse salt (for vegetables); 1/2 cup Dried porcini mushrooms; as needed Hot water (for soaking mushrooms); 2 to 3 tablespoons (initial deglaze) + 1 cup (second addition) Dry red wine (Chianti preferred); 2 tablespoons Tomato paste; 4 cups Beef stock or broth; 1 sprig Fresh thyme; 1 sprig Rosemary; 1 sprig Sage; 1 sprig Parsley; 1 Dried bay leaf; to taste Freshly cracked black pepper; 2 to 3 tablespoons Butter

20 ingredients · from Chef Billy Parisi

Ingredients

3 lb Beef chuck roast
1 to 1 1/2 tablespoons Coarse salt
4 ounces Panetta bacon, medium diced
1 Yellow onion, large
3 Carrots, medium-sized
3 Celery ribs
2 Garlic cloves
1/4 teaspoon Coarse salt (for vegetables)
1/2 cup Dried porcini mushrooms
as needed Hot water (for soaking mushrooms)
2 to 3 tablespoons (initial deglaze) + 1 cup (second addition) Dry red wine (Chianti preferred)
2 tablespoons Tomato paste
4 cups Beef stock or broth
1 sprig Fresh thyme
1 sprig Rosemary
1 sprig Sage
1 sprig Parsley
1 Dried bay leaf
to taste Freshly cracked black pepper
2 to 3 tablespoons Butter

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Method

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Watch the original: “Slow-Braised Beef Chuck Roast” by Chef Billy Parisi. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.