Braised Chuck Roast with Roasted Pepper Sauce

8 Servings 4-5 hours


  • 1 (3 pound) Certified Angus Beef chuck roast (arm, shoulder or blade)
  • 4 tablespoons olive oil, divided
  • 4½ cups beef broth
  • 1½ cups diced sweet onion
  • 1 chipotle pepper in adobo sauce, minced
  • 2 poblano peppers, roasted, skinned, seeded and diced
  • 4 garlic cloves, roasted and minced
  • 2 cups heavy cream
  • 2 tablespoons finely chopped fresh cilantro
  • ½ cup grated aged Manchego or Romano cheese
  • Salt and pepper to taste


  • Preheat oven to 325°F. Season beef with salt and pepper. Heat 2 tablespoons olive oil in heavy bottom pan. Brown beef on all sides; pour off drippings. Add 4 cups broth to pan. Cover tightly with foil or lid and braise 4 hours until fork tender.
  • While the roast cooks, place remaining 2 tablespoons olive oil in medium fry pan over medium-high heat. Add onions and sauté until transparent; add peppers and garlic; sauté 2 to 3 minutes. Deglaze pan with remaining broth and reduce by half. Add cream and reduce by half again. Season with salt and pepper.
  • Remove roast from pan and allow to rest 5 minutes.
  • Spoon ¼ cup sauce onto each plate. Top with 3 ounces beef. Garnish with cilantro and cheese.