Aspen Ridge Natural Beef

Aspen Ridge Chuck Roll Roast

Recipes

Nutrition Profile

Calories: 1,494.4, Total Fat: 89.1g, Cholesterol: 272.0mg, Sodium: 976.4mg, Potassium: 2,630.5mg, Total Carbohydrate: 26.6g, Protein:138.4g

Ingredients

  • 1 7-9 lb. Aspen Ridge chuck roll roast
  • 2-4 lbs. assorted vegetables: carrot, celery, onion, potato, mushroom … cut into pieces
  • 2 cups dry red wine
  • 2 quarts of beef stock or demi-glace
  • 6 garlic cloves, chopped
  • 2 Tablespoons tomato paste
  • 1 bay leaf
  • 5 sprigs fresh thyme

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Directions

  1. Preheat oven to 400 F.
  2. Season roast liberally with coarse salt and black pepper.
  3. In a heavy casserole, add just enough oil to coat bottom of pan. Brown roast well.
  4. As roast is finishing browning, add chopped garlic to pan and sauté briefly.
  5. Add tomato paste to pan and sauté briefly, spreading it around.
  6. Add red wine to casserole pan and reduce by half. Add beef stock or demi-glace, bay leaf, and thyme.
  7. Cover casserole loosely with aluminum foil and place in preheated oven.
  8. After 20 minutes, reduce temperature to 325 F and continue cooking for 2 1/2-3 1/2 hours depending on size of roast.
  9. Add cut vegetables to roasting casserole during the last hour of cooking Check roast from time to time, stirring vegetables and remove foil tent during last half hour of roasting.
  10. Remove roast from oven when it is becoming fork tender. Let roast rest for 20 minutes loosely covered before carving.
  11. Serve sliced roast along with the vegetables and pan gravy.

Recipe developed by Chef Rick Laakkonen