Name: Red Wine–Braised Chuck Roast with Horseradish Gremolata
Total time: 22 h
Ingredients: 2 tablespoons plus ⅛ teaspoon kosher salt , divided; 1 tablespoon pepper; 1 (5-pound) boneless beef chuck-eye roast , pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals; 2 tablespoons vegetable oil; 2 shallots , sliced thin; ¼ cup all-purpose flour; 6 garlic cloves , smashed and peeled, plus 1 garlic clove, minced, divided; 2 tablespoons tomato paste; 3 cups red wine; 1 cup beef broth; 6 sprigs fresh thyme; 2 tablespoons soy sauce; 1½ tablespoons sugar; 4 tablespoons unsalted butter , cut into 4 pieces and chilled; 6 tablespoons chopped fresh parsley; 1 tablespoon grated lemon zest; 1 tablespoon prepared horseradish , squeezed dry

Red Wine–Braised Chuck Roast with Horseradish Gremolata

By Matthew Fairman

Published on October 31, 2023

Time

4 hours, plus 18 hours salting

Yield

Serves 8 to 10

Red Wine–Braised Chuck Roast with Horseradish Gremolata

Ingredients

2 tablespoons plus ⅛ teaspoon kosher salt, divided1 tablespoon pepper 1 (5-pound) boneless beef chuck-eye roast, pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals2 tablespoons vegetable oil 2 shallots, sliced thin¼ cup all-purpose flour 6 garlic cloves, smashed and peeled, plus 1 garlic clove, minced, divided2 tablespoons tomato paste 3 cups red wine 1 cup beef broth 6 sprigs fresh thyme 2 tablespoons soy sauce 1½ tablespoons sugar 4 tablespoons unsalted butter, cut into 4 pieces and chilled6 tablespoons chopped fresh parsley 1 tablespoon grated lemon zest 1 tablespoon prepared horseradish, squeezed dry

Before You Begin

Plan ahead: The beef must be seasoned at least 18 hours before cooking. If using table salt, cut the amount in half. Medium-bodied red wines, such as Côtes du Rhône or Pinot Noir, are best for this recipe. This recipe yields a generous amount of sauce, enough to serve with the roast and to spoon over mashed potatoes, noodles, or other accompaniments.

Instructions

Combine 2 tablespoons salt and pepper in small bowl. Sprinkle both roasts all over with salt mixture. Wrap tightly in plastic wrap and refrigerate for 18 to 24 hours.

Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Add roasts and cook until well browned on all sides, 10 to 12 minutes. Transfer roasts to large plate.

Add shallots, flour, smashed garlic, and tomato paste to fat remaining in pot and cook until tomato paste is darkened and fra-grant, about 1 minute. Stir in wine, broth, thyme sprigs, soy sauce, and sugar, scraping up any browned bits, and bring to boil. Return roasts to pot; cover; transfer to oven; and braise until paring knife inserted into meat meets little to no resistance, 2¾ to 3¼ hours, flipping roasts halfway through braising.

Transfer roasts to carving board, tent with aluminum foil, and let rest for 30 minutes. Strain sauce through fine-mesh strainer set over bowl; discard solids. Return sauce to now-empty pot and bring to boil over medium-high heat. Cook until sauce is thickened and reduced to 3 cups, 15 to 20 minutes. Reduce heat to low and whisk in butter, 1 piece at a time. Remove from heat and cover to keep warm.

Combine parsley, lemon zest, horseradish, minced garlic, and remaining ⅛ teaspoon salt in bowl. Discard twine and slice roasts ½ inch thick. Transfer to serving platter. Pour 1 cup sauce over meat and sprinkle with parsley mixture. Serve with remaining sauce.

TO MAKE AHEAD: Follow recipe through step 4 and let sauce cool completely. Discard twine and slice rested roasts ½ inch thick. Arrange meat in single layer in 13 by 9-inch baking dish and cover with cooled sauce. Cover dish with plastic wrap and refrigerate for up to 2 days. To serve, remove plastic; cover dish tightly with aluminum foil; and heat in 325-degree oven until meat and sauce are heated through, 45 minutes to 1 hour. Combine parsley, lemon zest, horseradish, minced garlic, and ⅛ teaspoon salt and sprinkle over meat and sauce.