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Slow-Braised Chuck Roast with Mustard Cream and Braised Swiss Chard

2 plates · 4.5 g net carbs

4.5g Net carbs 116g Fat 86g Protein 1414.5 kcal

4.5g Net carbs · 116g Fat · 86g Protein · 1414.5 kcal

Slow-Braised Chuck Roast with Mustard Cream and Braised Swiss Chard

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 25 min  ·  cook 3 hr  ·  total 3 hr 25 min  ·  difficulty hard

The chuck roast is seared and slow-braised with red wine, beef stock, and prepared mustard until fork-tender. Swiss chard is gently braised in unsalted butter with shallot and garlic as a glossy, low-carbohydrate green side. The braising liquid is reduced on the stove and finished with heavy cream and an extra spoon of prepared mustard to form a silky pan sauce that coats sliced meat. The roast is rested, thinly sliced, and served with the mustard cream spooned over the meat beside the braised chard.

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Ingredients

  • chuck roastBeef, Chuck, roast, boneless, choice, raw
    900 g
  • olive oil
    30 ml
  • unsalted butterButter, Without salt
    40 g
  • shallotShallots, Raw
    12 g
  • garlicGarlic, Raw
    4 g
  • red wineWine, Red
    50 g
  • beef stockSoup, Stock, beef, home-prepared
    120 g
  • prepared mustardMustard, Prepared, yellow
    30 g
  • heavy creamCream, Heavy
    30 ml
  • swiss chardChard, Swiss, raw
    60 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g

Equipment

  • Dutch oven
  • 12-inch skillet

Method

  1. Preheat the oven and position a rack near the center.
  2. Season the chuck roast evenly with salt and black pepper and heat the Dutch oven until shimmering.
  3. Add olive oil and brown the roast on all sides until a deep crust forms, then remove the roast and reserve.
  4. Reduce heat, add shallot and garlic to the pot and sweat briefly until softened and aromatic.
  5. Deglaze the pot with red wine, scraping up browned bits, then stir in beef stock and prepared mustard to combine.
  6. Return the roast to the pot, cover, and transfer to the oven set to 160°C (325°F) to braise until fork-tender.
  7. While the roast braises, separate chard leaves from stems; slice stems and sauté in a skillet with unsalted butter until starting to soften, then add leaves and braise gently until tender, seasoning with salt and black pepper.
  8. When the roast is tender, remove it to a board to rest and strain the braising liquid into a clean pan.
  9. Bring the strained liquid to a simmer and reduce until slightly thickened, then swirl in heavy cream and a little unsalted butter to finish the sauce; adjust seasoning with prepared mustard if needed.
  10. Slice the rested roast against the grain, arrange on plates with braised swiss chard, and spoon the mustard cream sauce over the meat before serving.
Preheat the oven and position a rack near the center.

Tips

Pro tip

  • Dry the roast before searing to promote an even brown crust.
  • Trim the chard stems from the leaves and braise stems first so both parts finish evenly.
  • If the sauce tightens too much after resting, warm briefly with a splash of beef stock to loosen it.

Frequently asked questions

What can I use instead of chuck roast?
Use beef brisket or beef short ribs as an alternative, but expect a different texture: brisket and short ribs have more connective tissue and may need similar or slightly longer braising to reach the same fork-tender finish.
Can I swap prepared mustard for horseradish?
Yes; horseradish will give a sharper, more piquant finish and less emulsified creaminess than prepared mustard, so add it sparingly and taste as you finish the sauce.
My sauce is too thin, how do I thicken it?
Reduce the sauce over medium heat until it coats the back of a spoon, then finish with heavy cream and a small knob of unsalted butter to add body and gloss.
The meat is not fork-tender after the stated time, what should I do?
Return the covered roast to the oven at the same temperature and continue to braise, checking every 20 to 30 minutes until the connective tissue breaks down and the meat yields easily to a fork.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

4.5g Net carbs 2% 56% 42%
Net carbs Fat Protein
4.5 gNet carbs
86 gProtein
116 gFat
1.6 gFiber
1414.5Calories

Electrolytes

Na1736 mgSodium
K1605 mgPotassium
Mg120 mgMagnesium

Minerals

Calcium
77 mg
Iron
10.62 mg
Magnesium
120 mg
Phosphorus
756 mg
Potassium
1605 mg
Zinc
24.71 mg
Copper
0.352 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

640.8 g per plate

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.