Bos Creek Winter Chuck Roast
Sometimes when the winter cold strikes it’s easier to just hunker down and eat some good old fashioned comfort food. Here at the Bos Creek we think there’s no better winter comfort food than a nice chuck roast. Chuck roasts are easy to make and tweak to suit your taste and dietary needs. Here’s a recipe we use that doesn’t take much work to produce a wonderful, melt-in-your-mouth roast.
2 tsp. salt
3/4 tsp. black pepper
2 tsp. vegetable oil
2 lbs. onions, halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tsp. chopped fresh thyme (or 1/4 tsp. dried, crumbled thyme)
1 tsp. chopped fresh rosemary (or 1/4 tsp. dried, crumbled rosemary)
12 oz. stout or dry red wine
1 Cup Water
Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2-teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot – not smoking – and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and sauté, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2-teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout or wine and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender – three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
The fat from a grass-fed Bos Creek chuckroast is so much lighter and more flavorful than a traditional grain-fed chuck roast. The only way to make this chuck roast better is to serve it over some cauliflower puree and cover it in its own jus. Serve the dish with a hot glass of mulled apple cider, and you’ve just made one of the best ways to chase away those winter blues.