Off The Charts Good Chuck Roast

Tired of that same old pot roast or stew? This recipe elevates that simple chuck roast to a fine dining experience. The best part is, there is absolutely no work involved except for the stirring of that creamy, savory risotto. But that’s a labor of love, right? Here it is:

Ingredients

2 1/2 lb chuck roast
16 oz frozen pearl onions
8 oz whole button mushrooms
750 ml white wine
1/2 tsp dried thyme
1 tsp sea salt
1/4 tsp ground, black pepper
Arborio rice, 1 cup, uncooked
1 TB olive oil
2 TB cold butter
1 medium tomato
1/4 cup parmesan cheese
parsley for garnish

Method

Empty the bag of frozen onions into a crock pot or dutch oven. Season the chuck roast with the salt and pepper and put on top of the onions. Add the thyme and mushrooms over the top. Pour the white wine over the roast. Cook according to crock pot directions. If using a dutch oven, bring up to a simmer and cook over medium-low heat for two to two and half hours. Remove the roast to a plate and keep warm.

Using a two quart saucepan over medium high heat, add the olive oil and 1 TB of the butter. When the butter is melted, add 1/2 cup of cooked onions from the roast and 1/4 cup of the mushrooms. Cut the tomato into 1/4″ dice and add to the pot. Add the rice and stir for about 2 minutes, until the rice almost starts to toast. Ladle one cup of stock from the roast into the rice and stir slowly with a wooden spoon. Continue adding stock and stirring until the rice is al dente (about 18 minutes). Take off the heat and stir in the other TB of butter and the parmesan. Serve on a platter with the beef shredded over the top.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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