Slow Sunday · Heritage Recipes

Beef à la Mode

Name: Beef à la Mode
Yield: 6
Ingredients: 1 chuck roast (about 3 lbs); Kosher salt and black pepper; 2 tbsp oil; 2 onions, sliced; 3 carrots, in chunks; 2 cups dry red wine; 1 cup beef stock; 2 bay leaves, 4 cloves, a few sprigs thyme; 1 tbsp butter mixed with 1 tbsp flour

The Victorian Sunday roast. Chuck braised in red wine with onions and carrots until it slices like butter, with the pot juices for gravy.

TimeAbout 4 hours (mostly hands-off)

Serves6

EaseAdvanced

CutChuck Roast Prime Dry Aged Angus

TargetFork-tender

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Adapted from The White House Cook Book, 1887.

Ingredients

9 items

Legacy Maker Farms 1876 Single-Source1 chuck roast (about 3 lbs)
Kosher salt and black pepper
2 tbsp oil
2 onions, sliced
3 carrots, in chunks
2 cups dry red wine
1 cup beef stock
2 bay leaves, 4 cloves, a few sprigs thyme
1 tbsp butter mixed with 1 tbsp flour

Method

1Season the roast and brown well on all sides in a Dutch oven. Remove.
2Soften the onions and carrots in the pot. Add the wine and scrape up the browned bits.
3Return the roast with the stock and aromatics, cover and braise at 300°F for 3–3½ hours, until fork-tender.
4Lift out the roast. Whisk the butter-flour paste into the simmering juices to thicken. Slice and serve with the gravy and vegetables.

Tap a step to mark it done.

Fork

Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.

Made with Legacy Maker Farms 1876 Single-Source Chuck Roast Prime Dry Aged Angus · 3 lb. Avg Legacy Maker Farms 1876 Single-Source beef: raised on our Indiana farm, dry-aged and cut by hand under the eye of our master butcher.

Get this cut Find our beef online and at retailers and butcher shops across Indiana and Illinois.

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