Braised Chuck Roast


I had this grandiose idea of making a spicy Chuck Roast… there definitely was a kick, but I think the sweet peppers dominated. I’ve revised the recipe to tone those back so this flavor will be more of a sweet-n-spicy with a nice little jalapeno kick at the end!

Paired with: Rio Madre Rioja


  • 2-1/2 Lb Beef Chuck Steak
  • 3 large Spanish Onions
  • 5 Jalapeno Peppers
  • 15 oz Mini Sweet Peppers
  • 1 QT Grape Tomatoes
  • 2 cups Chicken Broth
  • 1 cup Cabernet Wine
  • 4 springs fresh Sage
  • 4 springs fresh Rosemary
  • Salt-n-pep


  1. In a large Dutch Oven on med heat, cook down 1 cup chicken broth with diced onions (approx 1 hour)
  2. Add sliced mini sweet peppers, grape tomatoes, herbs, other cup of chicken broth and season. Cook for 2 hours, stirring occasionally.
  3. Nestled in the Beef and pour wine over. Cover and cook on med-low stove-top for 2 hours. Stir/break apart slightly with wooden spoon.
  4. Then put in 350F oven with top on for 3 hours.
  5. Can be served over rice or on its own!!




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