CHUCK ROAST WITH AU JUS
My Viral Chuck Roast gets a makeover with the addition of a simple au jus! Serve over dairy-free mashed potatoes for the truly perfect holiday meal.
Servings: 6
Ingredients
- 1 boneless beef chuck roast (about 4 pounds)
- Salt and pepper to season (be generous!)
- 2 onions, cut into thick wedges
- 6-7 cloves garlic
- 4 large sprigs rosemary
- 4 sprigs thyme
- 1 cup red wine
- 1 tablespoon Worcestershire
For Serving:
Instructions
Make the Roast:
- Preheat the oven to 325°F.
- Season the roast generously on both sides with salt and pepper.
- Add the roast to a baking dish along with the onions and garlic.
- Cover (you can use foil if you don’t have a lid for your baking dish) and bake for 4 hours.
- In the last hour, add the rosemary and thyme, submerging in the liquid.
- Raise the oven heat to 425°F.
- Coat the roast in the rendered juices and place it back in the oven, uncovered, for 20 minutes.
- Remove from the oven.
Make the Au Jus:
- Add 1 cup of the rendered juices to a saucepan with the wine and Worcestershire and bring to a simmer.
- Simmer, stirring often, for 5 to 7 minutes until slightly reduced.
- Season with salt and pepper and pour into a serving vessel (you may need to skim some of the fat off the top).
- Serve the roast and onions over mashed dairy-free potatoes and a generous pour of au jus.
- ENJOY!!
Notes
Want the roast without the au jus? No problem! My Viral Chuck Roast is essentially the same recipe just simplified.
Nutrition
Calories: 601kcal | Carbohydrates: 6g | Protein: 59g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 285mg | Potassium: 1148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 7mg