Roast Beef Recipes
Braised Chuck Roast with Roasted Pepper Sauce
Yield: 6 servings
Ingredients
- 1 (3 pound) Certified Angus Beef ® chuck roast (arm, shoulder or blade)
- 4 tablespoons olive oil, divided
- 4 1/2 cups beef broth
- 1 1/2 cups diced sweet onion
- 1 chipotle pepper in adobo sauce, minced
- 2 poblano peppers, roasted, skinned, seeded and diced
- 4 garlic cloves, roasted and minced
- 2 cups heavy cream
- 2 tablespoons finely chopped fresh cilantro
- 1/2 cup grated aged Manchego or Romano cheese
- Salt and pepper to taste
Instructions
- Heat oven to 325 degrees F.
- Season beef with salt and pepper.
- Heat 2 tablespoons olive oil in heavy bottom pan. Brown beef on all sides; pour off drippings.
- Add 4 cups broth to pan. Cover tightly with foil or lid and braise 4 hours until fork tender.
- While the roast cooks, place remaining 2 tablespoons olive oil in medium fry pan over medium-high heat.
- Add onions and sauté until transparent; add peppers and garlic; sauté for 2 to 3 minutes.
- Deglaze pan with remaining broth and reduce by half.
- Add cream and reduce by half again.
- Season with salt and pepper.
- Remove roast from pan and allow to rest for 15 minutes.
- Spoon 1/4 cup sauce onto each plate.
- Op with 3 ounces beef.
- Garnish with cilantro and cheese.
Nutrition
Per serving: Calories: 574 Fat: 39g Saturated Fat: 20g Cholesterol: 218mg Carbohydrate: 7g Dietary Fiber: 1g Protein: 39g Sodium: 249mg Iron: 28% of Daily Value
Attribution
Recipe and photo used with permission from:
Certified Angus Beef
Recipe created by Chef Fritz Gitschner, C.M.C., for Certified Angus Beef LLC.