Ingredients
Equipment
Method
- Lay rosemary, thyme, bay leaf, and cloves in cheesecloth. Tie into a bundle using kitchen twine to create bouquet garni.
- Preheat oven to 350°F (175°C). Season chuck roast with salt and pepper. Heat olive oil in a Dutch oven and sear the roast on all sides until deeply browned. Transfer to a bowl.
- Reduce heat to medium, melt butter in the same pot, then sauté shallots and garlic until golden. Stir in tomato paste and cook 1 minute.
- Deglaze with red wine, scraping browned bits. Add broth, porcini mushrooms, and bouquet garni. Return roast to pot.
- Bring to boil, cover, and transfer to oven. Braise for 3–4 hours until fork tender, flipping roast halfway through.
- Transfer roast to platter and tent with foil. Discard herb bundle. Simmer remaining liquid to reduce. Mix corn starch with Madeira into a slurry and whisk into pot to thicken sauce.
- Rest meat 10–15 minutes. Slice or shred, and serve with sauce over top.
Nutrition
Notes
Choose a well-marbled chuck roast and trim off large chunks of external fat. For wine alternatives, use beef broth plus balsamic vinegar. Dried porcini mushrooms are ideal, but truffle oil or mushroom powder are great substitutes. Make ahead up to 3 days in advance and reheat gently with added broth if needed.