Red Grape Juice Braised Chuck Roast (Printable Version)

Fork-tender beef chuck roast braised in red grape juice with vegetables and herbs for rich, subtly sweet flavor.

# What You Need:

→ Beef

01 - 3 lbs beef chuck roast, trimmed of excess fat

→ Seasonings & Aromatics

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, sliced
06 - 3 cloves garlic, minced
07 - 3 large carrots, peeled and cut into 2-inch chunks
08 - 2 celery stalks, cut into 2-inch chunks

→ Braising Liquid & Herbs

09 - 2 cups 100% red grape juice, unsweetened
10 - 1 cup low-sodium beef broth
11 - 2 tbsp tomato paste
12 - 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
13 - 3 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 2 bay leaves

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat the chuck roast dry with paper towels and season all over with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Transfer to a plate.
04 - In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more.
05 - Stir in tomato paste and cook for 1 minute until fragrant.
06 - Pour in red grape juice and beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot.
07 - Add rosemary, thyme, and bay leaves. Bring the mixture just to a simmer.
08 - Cover tightly with a lid and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender.
09 - Remove the roast from the oven. Discard bay leaves and herb stems. Skim excess fat from surface, if desired. Slice or shred roast and serve with vegetables and braising juices.

# Expert Tips:

01 -
  • The grape juice creates an incredible depth of flavor you cannot get from wine alone
  • This recipe transforms an inexpensive cut into something that tastes like it came from a fancy restaurant
  • Your house will smell amazing for hours while it practically cooks itself
02 -
  • The meat needs to reach an internal temperature of around 205°F to become truly fork tender
  • Letting the roast rest for 15 minutes before slicing helps it retain all those delicious juices
03 -
  • Do not skip the searing step as those browned bits are where all the depth comes from
  • If the sauce looks too thin at the end, remove the meat and simmer the liquid on the stovetop until it thickens

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