My Favorite Sunday Pot
This recipe is my Sunday best. It fills the whole house with a cozy smell. I still laugh at that. My dog, Barnaby, would sit by the oven all afternoon. He knew something good was coming.
This dish matters because it teaches patience. Good things take time. The long, slow cook makes the beef so tender. It just falls apart with a fork. Doesn’t that smell amazing?
A Little Secret for Big Flavor
Let me tell you a secret. Salting the meat a day early is the key. It seasons the beef deep inside. This little step makes a huge difference in taste.
Why does this matter? It turns a simple roast into something special. It’s like giving the flavor a head start. Fun fact: This early salting is called “dry-brining.” What’s your favorite kitchen secret? I love learning new tricks.
The Zippy Green Sprinkle
Now, do not skip the green sprinkle on top. We call it a gremolata. It is just parsley, lemon, and horseradish. It looks pretty, but it does a job.
That bright, zippy topping cuts through the rich beef. It wakes up every bite. It matters because food should have surprises. A little contrast makes everything sing. Do you like a fresh sprinkle on your cozy meals?
Make It Now, Love It Later
This is a perfect make-ahead meal. I often cook it on a quiet Saturday. Then I have a feast ready for a busy Tuesday. It tastes even better after a day or two.
My grandkids call it my “magic trick” dinner. I just warm it up. We get more time to talk at the table. That is the real magic. What is your favorite meal to make ahead for a busy day?
Your Turn in the Kitchen
Do not be scared by the long cook time. Most of it, the oven does the work. You get to relax. The result is so worth it.
This recipe is a hug in a pot. It brings people together. That is what cooking is all about for me. I hope you try it. Tell me, what songs do you like to listen to while something slow-cooks?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | 2 tablespoons plus ⅛ teaspoon, divided | Divided use |
| Pepper | 1 tablespoon | |
| Boneless beef chuck-eye roast | 1 (5-pound) | Pulled apart at seam into 2 roasts, trimmed and tied |
| Vegetable oil | 2 tablespoons | |
| Shallots | 2 | Sliced thin |
| All-purpose flour | ¼ cup | |
| Garlic cloves | 6, plus 1 clove divided | 6 smashed and peeled, 1 minced |
| Tomato paste | 2 tablespoons | |
| Red wine | 3 cups | |
| Beef broth | 1 cup | |
| Fresh thyme | 6 sprigs | |
| Soy sauce | 2 tablespoons | |
| Sugar | 1½ tablespoons | |
| Unsalted butter | 4 tablespoons | Cut into 4 pieces and chilled |
| Fresh parsley | 6 tablespoons | Chopped |
| Lemon zest | 1 tablespoon | Grated |
| Prepared horseradish | 1 tablespoon | Squeezed dry |
The Cozy Kitchen Secret That Makes This Beef So Tender
Hello, my dear. Come sit a spell. Let’s talk about a special Sunday supper. This recipe is like a warm hug. It fills your whole house with the most wonderful smell. I still laugh at that. My grandson always says, “Grandma, is it ready yet?” He asks every twenty minutes!
The secret is patience. We let the beef rest with salt overnight. This simple step makes all the difference. It seasons the meat deep down. It helps it become so tender later. Trust your old grandma on this one. Good things take time.
Now, let’s get our hands busy. I’ll walk you through it, step by cozy step.
- Step 1: Mix your salt and pepper in a little bowl. Rub it all over both pieces of beef. Wrap them up tight in plastic. Let them sleep in the fridge overnight. This is our first secret. It makes the flavor just right.
- Step 2: Heat your oven nice and low. Now, get your big pot very hot. Add the oil. Brown the beef on all sides. This gives it a beautiful color. It builds flavor for our sauce. Don’t rush this part. A good sear is like a good foundation for a house.
- Step 3: In that same pot, cook the shallots and tomato paste. Doesn’t that smell amazing? Stir in the flour, then the wine and broth. Scrape up all those tasty brown bits. That’s free flavor! Return the beef to the pot. Cover it and let the oven do the work for a few hours. (Hard-learned tip: Flipping the meat halfway helps it cook evenly. I learned that the hard way!)
- Step 4: Take the beef out to rest. It needs a nap, just like we do. Strain the sauce into a bowl. Then boil it until it gets a little thicker. Whisk in cold butter, one piece at a time. This makes the sauce silky and rich. It’s pure magic.
- Step 5: Make the gremolata. That’s just a fancy word for a zesty sprinkle. Mix parsley, lemon zest, horseradish, and garlic. Slice the beef and lay it on a platter. Pour some sauce over it. Then sprinkle your green mixture on top. What’s your favorite cozy Sunday meal? Share below!
Cook Time: 3–4 hours
Total Time: About 24 hours (with overnight rest)
Yield: 8-10 servings
Category: Dinner, Special Occasion
Three Fun Twists on a Classic
Recipes are like stories. You can tell them your own way. Here are three ideas to make this dish yours. They are simple and full of flavor.
- Mushroom Swap: Use big portobello mushrooms instead of beef. They soak up the wine sauce beautifully. A wonderful meatless Monday idea.
- Spicy Kick: Add a spoonful of smoked paprika to the salt rub. It gives a warm, gentle heat. My neighbor taught me that trick.
- Springtime Herbs: Swap the thyme for fresh rosemary. Use mint in your gremolata instead of parsley. It tastes like a sunny garden.
Which one would you try first? Comment below!
Serving It Up With Style
This beef deserves a good plate. It makes any dinner feel like a celebration. Here is how I love to serve it.
For sides, I keep it simple. Creamy mashed potatoes are perfect. They love that rich sauce. Buttered egg noodles work too. A crisp green salad on the side is lovely. It adds a fresh crunch.
What to drink? For the grown-ups, a glass of the same red wine you cooked with. It just makes sense. For everyone, a fizzy ginger ale with a lemon twist. It cuts through the richness so nicely. Which would you choose tonight?
Storing Your Braised Beef for Cozy Meals Later
This dish gets even better after a day or two. The flavors become best friends in the fridge. Let everything cool completely first. Then store the meat and sauce together in a sealed container.
It will keep for up to three days. You can also freeze it for two months. Thaw it overnight in your refrigerator before reheating. I once froze a batch for my grandson’s visit. He said it tasted like a hug.
Batch cooking matters. It gives you a wonderful meal on a busy night. Just reheat it gently in a covered pot on the stove. Add a splash of broth if the sauce is thick.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Braising Hiccups
First, your meat might not brown well. Make sure your pot and oil are very hot first. Pat the roast dry with a paper towel. This gives you a beautiful, flavorful crust.
Second, the sauce might be too thin. Just simmer it a bit longer on the stove. Let it bubble until it coats the back of a spoon. I remember when my sauce was once like soup. A little more patience fixed it perfectly.
Third, the meat could be tough. This means it needs more braising time. Just put it back in the oven for another 30 minutes. Good cooking builds confidence. Fixing small problems makes the flavor shine.
Which of these problems have you run into before?
Your Braised Beef Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just use cornstarch instead of the flour. Mix one tablespoon with a little cold water. Stir it into the sauce when you thicken it.
Q: What if I don’t have fresh thyme?
A: Dried thyme works fine. Use one teaspoon instead of the fresh sprigs. Fun fact: Dried herbs are more potent than fresh.
Q: Can I make it all ahead?
A: Absolutely. Follow the “make ahead” instructions in the recipe. It reheats beautifully for a stress-free dinner.
Q: What’s a good swap for the wine?
A: Use more beef broth with a tablespoon of red wine vinegar. It will still be rich and delicious.
Q: Can I skip the gremolata?
A: You can, but try it! The bright lemon and horseradish cut the rich beef. It makes every bite special.
Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your table. Food is about sharing stories and making memories. My kitchen is always open for a chat.
I would love to hear about your cooking adventure. Tell me about the people you shared it with. Your stories are my favorite thing to read.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington
Red Wine Braised Beef with Horseradish Gremolata
Description
A rich and tender red wine-braised beef chuck roast, finished with a bright and zesty horseradish gremolata.
Ingredients
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 fragrant, 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.
Notes
- For best results, use a full-bodied red wine like Cabernet Sauvignon or Merlot. The long salting time is crucial for flavor and tenderness. The gremolata adds a fresh, bright finish that cuts through the richness of the beef.