Slow-Roasted Chuck Roast

Name: Slow-Roasted Chuck Roast
Yield: Serves 4 to 6
Ingredients: 1 (5- to 6-pound), center-cut boneless beef chuck-eye roast; 5 teaspoons, kosher salt; 2 teaspoons, pepper; 2 teaspoons, onion powder; 2 teaspoons granulated, garlic; 2 tablespoons, vegetable oil; 1/4 cup, all-purpose flour; 1/2 cup, red wine; 1 1/2 cups, beef broth; 1 1/2 cups, chicken broth; 1/2 cup, heavy cream; 1/2 cup, sour cream; 1/3 cup, prepared horseradish, drained; 1 tablespoon, Dijon mustard; 1 , garlic clove, minced; 1/2 teaspoon, pepper

Main Courses
Beef

By Rebeccah Marsters ･ Appears in Cook's Country October/November 2013

We wanted to turn a tough braising cut into a tender roast—and plan a second supper that was totally different but equally satisfying.

SERVES 4 to 6

TIME 3¼ hours, plus 6-24 hours marinating and 20 minutes resting

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