Red Grape Juice Braised Chuck Roast (Printable)

Slow-braised beef chuck roast in red grape juice creates fork-tender perfection with subtle sweetness and aromatic vegetables.

# What goes in:

→ Beef

01 - 3 lbs beef chuck roast, trimmed of excess fat

→ Seasonings & Aromatics

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, sliced
06 - 3 cloves garlic, minced
07 - 3 large carrots, peeled and cut into 2-inch chunks
08 - 2 celery stalks, cut into 2-inch chunks

→ Braising Liquid & Herbs

09 - 2 cups 100% red grape juice, unsweetened
10 - 1 cup low-sodium beef broth
11 - 2 tbsp tomato paste
12 - 2 sprigs fresh rosemary
13 - 3 sprigs fresh thyme
14 - 2 bay leaves

# Directions:

01 - Preheat oven to 325°F.
02 - Pat the chuck roast dry with paper towels and season all over with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned. Transfer to a plate.
04 - In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more.
05 - Stir in tomato paste and cook for 1 minute until fragrant.
06 - Pour in red grape juice and beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot.
07 - Add rosemary, thyme, and bay leaves. Bring the mixture just to a simmer.
08 - Cover tightly with a lid and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender.
09 - Remove the roast from the oven. Discard bay leaves and herb stems. Skim excess fat from surface, if desired. Slice or shred roast and serve with vegetables and braising juices.

# Expert Advice:

01 -
  • The grape juice creates an incredible depth of flavor that wine just cant match
  • This roast transforms tough beef into something that literally falls apart under your fork
  • Its practically hands off cooking that makes your house smell amazing
02 -
  • Patting the meat completely dry before searing is non negotiable for getting that gorgeous brown crust
  • Letting the pot come to a simmer on the stove before going into the oven jumpstarts the braising process
  • The roast is done when a fork slides through it like soft butter with zero resistance
03 -
  • Trim excess fat before searing to prevent the sauce from becoming too greasy
  • Use a heavy Dutch oven that holds heat well for even cooking

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