Oven Baked Chuck Roast Recipe- With Red Wine & Mushrooms

I got familiar  with the Chuck Roast cut in the US. Well, Of course, everything I know about meat is from there.

The Chuck Roast name in Israel is Ontra-rib or Keshet (Chuck roast is sexier- i agree :)).

I use it mainly for long cooking, as pot roast, stew or goulash.

The following recipe is super easy to make and looks super fancy. It’s a lifesaver when you expect a big group of guests.

 Ingredients

4 Ibs of Chuck roast

24 oz. of mushrooms– you may use Champignon  mushrooms or Portobello mushroomsor both.

8 cloves of garlic

 Red wine\ Water \Both

4-5 large yellow onions

A bunch of thyme (optional)

A bundle of rosemary (optional)

Salt and pepper to taste

2 tablespoons olive oil

 

Preparation

1. Preheat oven to 350°F

2. Season the roast with salt and pepper (be generous)

3. In a large dutch oven, heat 2 tablespoon olive oil over medium-high heat

4. Sear the roast on each side until browned, about 5  minutes per side adding more oil if needed

5. In the meantime cut the onions. You may cut in to coarse cubes or slice it to 1/2  inch slices- whatever works for you

6. remove the roast to a plate and arrange the onions in the pot

7. place the roast on top of the onions and arrange the mushrooms and the garlic cloves around it

8. Put the thyme and rosemary on top of the roast – I did not have fresh thyme while I made it, so I sprinkled dry thyme – fresh is better

9. Pour wine over the roast. The amount of wine depends on you. The amount of  liquid that suppose to be is about  2/3 of the height of the meat

10. I like to pour a whole bottle of wine. Dima (my hubby) . He prefers that I add only one glass of wine and the rest the liquid will be boiling water. If you skip the wine and add just water- it will still taste amazing.

11. Bring it to boiling on the stove top over medium-high heat. Once the liquids are boiling, cover with a lid and place it  in the oven and bake for 1 hour

12.  Put in the oven bake and bake 4 hours  or until the roast is fork-tender

13. Remove the thyme and the rosemary and serve

 

Notes

– Remember that the meat & the mushrooms excreting a lot of liquids, so it is important not to fill the entire pot with liquids. Use a deep big pot. As mentioned I usually fill liquids up to two thirds of the height of the meat.
– I like to remove the lid in the last 30 minutes in the oven and let some of the liquids evaporate. I made the pot in the pictures with my parents and my mom insisted that I would not open the lid so there was a lot of liquid left: either way it will taste awesome!
-You may add small potatoes to the pot.

 

And that’s it!! How easy was that???
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