Slow Cooked Beef Chuck Roll
Written by: Rachel Phipps
Pre-heat the oven to 160 degrees and heat the olive oil in the bottom of a lidded casserole just large enough to hold the piece of beef set over a medium high heat.
Remove the butchers twine from the beef and with a very sharp knife trim off as much excess fat as you can, but be sure not to lose the vein of meat hidden in the layer of fat that should start to peel away as you unroll the joint. Season well with salt and pepper.
Brown the meat on all sides before removing it from the dish and draining off all but 1/2 tbsp of excess fat.
Meanwhile, peel and finely chop the onion and the carrot. Return the casserole to a medium heat and soften the vegetables with a generous pinch of salt. Once they have just started to colour, mince in the garlic clove, and add the thyme and cinnamon stick. Cook for a minute or two until the garlic has turned aromatic, and add the chipotle paste. Cook for a minute more.
Add a generous splash of stock and deglaze the bottom of the dish. Add the rest of the stock, along with the red wine and passata.
Season well, and bring to the boil. Return the chuck to the pan, clap on the lid and transfer to the oven for 3 hours. In the last hour check the beef: depending on the size of your casserole dish and how tight the lid fits, you may want to stir in a little more water or stock. Conversely, if you think you’ve still got too much liquid, remove the lid for the final half an hour to help it reduce.
Please note: This recipe is easily doubled, but reduce the stock by 100ml and halve the chuck roll if you’ve bought it all in one piece before browning.
Available in store
- 1 tbsp olive oil
- approx. 500g piece beef chuck roll
- sea salt
- freshly ground black pepper
- 1 brown onion
- 1 large carrot
- 1 large garlic clove
- large sprig fresh thyme
- 1/2 cinnamon stick
- 1/2 tbsp chipotle paste or the sauce from a can of chipotle in adobo
- 400ml beef, chicken or vegetable stock
- 150ml full bodied red wine
- 100ml passata