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Braised Beef Chuck Roast with Stew Veggies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz meat, about 1-1/2 cups vegetables) contains 420 calories, 27 g carbohydrate, (5 g fiber), 27 g protein, 24 g fat, (11 g saturated fat), 95 mg cholesterol, and 910 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 420
  • Servings: 8
  • Active Time: 40 minutes
  • Total Time to Make: 2 hours, 40 minutes
  • Cooking Technique: Braising Meat

Ingredients

You'll Need

Braising pan

Directions

  1. Preheat oven to 350 degrees. Season roast with cracked pepper seasoning. Dust with pan searing flour; pat off excess. Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add roast; turning to brown both sides, 10-15 min. Remove from pan; set aside. Reserve 1 Tbsp liquid from pan.
     
  2. Reduce heat to MED. Add stew vegetables; cook, stirring occasionally, 4-5 min. Add mushrooms; cook, 4-5 min, until lightly browned. Stir in wine. Simmer until reduced to syrupy consistency, about 5-6 min. Add tomatoes; cook, stirring to loosen browned bits on bottom of pan, about 5 min. Add stock; bring to a simmer. Return roast to braising pan; cover.
     
  3. Transfer pan to center rack of oven; cook, 2-2 1/2 hours, until fork-tender. Remove pan from oven. Skim fat from surface of sauce and discard. Transfer roast to platter; season with salt and pepper. Let rest 10 min.
     
  4. Add thyme, rosemary, and 3 Tbsp pan searing flour to pan liquid; stir to combine. Bring to a simmer, stirring occasionally. Season with salt and pepper; serve with beef.  
Chef Tips
  • Freeze leftovers in individual containers for later use. 
  • Make a hearty beef soup by adding a carton of Food You Feel Good About Beef Culinary Stock to leftovers. Bring to a boil, then simmer slowly to blend flavors.

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