# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DQXpIMCkv9z
- **Gondola URL:** https://gondola.cc/posts/63741817-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/92d4ead773.jpg
- **Posted:** 2025-10-28T22:19:40.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

Red Wine Braised Chuck Roast

Ingredients:
	•	Meat & Seasoning:
	•	4–5 lbs boneless beef chuck roast
	•	Kosher salt and freshly ground black pepper
	•	All-purpose flour (for dredging)
	•	2–3 tbsp avocado oil (or vegetable oil)
	•	Aromatics & Vegetables:
	•	4 celery stalks, chopped
	•	3 medium carrots, chopped
	•	1 large onion, chopped
	•	2 heads of garlic, halved horizontally
	•	4 sprigs fresh rosemary
	•	Liquid & Seasoning:
	•	1 bottle (750 ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)
	•	1 quart beef bone broth
	•	2 tbsp whole black peppercorns 

Instructions:
	1.	Prepare the Roast:
	•	Generously season the chuck roast with kosher salt and freshly ground black pepper.
	•	Dredge the seasoned roast in all-purpose flour, ensuring an even coating.
	2.	Sear the Roast:
	•	In a large Dutch oven, heat 2–3 tablespoons of avocado oil over medium-high heat.
	•	Sear the roast on all sides until a rich, brown crust forms, approximately 4–5 minutes per side.
	•	Remove the roast and set aside.
	3.	Sauté Aromatics:
	•	In the same Dutch oven, add the chopped onion, carrots, and celery.
	•	Sauté over medium heat until the vegetables begin to soften, about 5 minutes.
	4.	Deglaze and Combine:
	•	Pour in the entire bottle of red wine, scraping up any browned bits from the bottom of the pot.
	•	Add the beef bone broth, halved garlic heads, rosemary sprigs, and whole black peppercorns.
	•	Return the seared chuck roast to the pot, ensuring it’s partially submerged in the liquid. 
	5.	Braise the Roast:
	•	Cover the Dutch oven with a lid and place it in a preheated oven at 350°F (175°C).
	•	Braise for approximately 3 hours, or until the meat is fork-tender.
	6.	Finish the Sauce:
	•	Remove the roast from the Dutch oven and set aside to rest.
	•	Strain the braising liquid to remove the solids, returning only the liquid to the pot.
	•	Simmer the liquid over medium heat until it reduces to a rich, gravy-like consistency, about 15–20 minutes.
	7.	Serve:
	•	Slice or shred the chuck roast and serve with the reduced sauce spooned over the top.
	•	This dish pairs wonderfully with mashed potatoes, polenta, or crusty bread. #bulking #athlete #DinnerIdeas #onepotmeals #cheflife #mealprep

## Stats

- **Views:** 407,285
- **Likes:** 23,032
- **Shares:** 0
- **Comments:** 339

## Tags

mealprep, dinnerideas, onepotmeals, athlete, cheflife, bulking

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