Red Wine–Braised Chuck Roast with Horseradish Gremolata

Name: Red Wine–Braised Chuck Roast with Horseradish Gremolata
Yield: Serves 8 to 10
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

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Appears in Cook's Country December/January 2024

Main Courses

Beef

Roasts

Red wine, a beef roast, and inspiration from one of the greats led to one of our new favorite holiday mains.

SERVES8 to 10

TIME4 hours, plus 18 hours salting

Red Wine–Braised Chuck Roast with Horseradish Gremolata

WHY THIS RECIPE WORKS

We wanted a holiday-worthy red wine—braised beef roast that didn't break the bank and that more than delivered on flavor. We started with a relatively affordable, large chuck-eye roast. Separating the roast into two smaller pieces at the pr...

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