Braised Chuck Roast with Roasted Pepper Sauce recipe provided by the Certified Angus Beef® brand.

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Braised Chuck Roast with Roasted Pepper Sauce

Serves 8


  • 1 (3-pound) Certified Angus Beef ® chuck roast (arm, shoulder or blade)
  • 4 tablespoons olive oil, divided
  • 4 1/2 cups beef broth
  • 1 1/2 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
  • 1/2 cup grated aged Manchego or Romano cheese
  • Salt and pepper to taste


  1. 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.
  2. While the roast cooks, place remaining 2 tablespons olive oil in medium fry pan over medium-high heat. Add onions and saute until transparent; add peppers and garlic; saute 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.
  3. Remove roast from pan and allow to rest 15 minutes.
  4. Spoon 1/4 cup sauce onto each plate. Top with 3 ounces beef. Garnish with cilantro and cheese.

Nutritional information:

Calories: 574
Fat: 39 g
Saturated Fat: 20 g
Cholesterol: 218 mg
Carbohydrate: 7 g
Dietary Fiber: 1 g
Protein: 39 g
Sodium: 249 mg
Iron: 28% of Daily Value


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