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Braised Chuck Roast Recipe

Braised Chuck Roast

Recipe courtesy Jamie Bunnell, owner of Jamie's Bar & Grill in Sacramento, CA.

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on February 21, 2011

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    I've made this recipe 4 times now, it's really really good. I use olive oil instead of duck fat (where do you get duck fat?, and substitute beef stock for veal stock (again, not easy to find around here. The meat is very tender. I also like to cut the carrots in large pieces so I can save them to go on the side. This is an easy way to turn a cheap cut of meat into a wonderful meal! I thank Mr. Bunnell for sharing!

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  • on February 05, 2011

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    this was an amazing meal...it is like the beef stew that my mother-in-law used to make....we served it over rice just as it is....I've made many types of stew and boy this one is amazing....we have done this in both the oven and with a crock pot...

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  • on January 13, 2011

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    I made this Pot Roast, with the addition of some sauteed mushrooms in the gravy. Total cooking time was 2.5 hrs. just because it did not seem done after the recommended cooking time. The beef was super tender with a complex mellow flavor. I served it with parsnip mashers & sauteed green beans with shallots, mushrooms, toasted walnuts & parmesan curls. So, so yummy!

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