Beef Alla Certosina

Immerse yourself in the rich, rustic charm of Italian cooking with this Beef Alla Certosina recipe—a hearty, slow-simmered dish perfect for cozy gatherings or indulgent family dinners. Tender beef chuck roast is seared to golden perfection and braised in a flavorful medley of dry red wine, earthy mushrooms, fragrant rosemary, and a touch of butter, infusing every bite with deep, savory goodness. The rich gravy-like sauce, thickened with a simple roux, elevates this dish into a comforting yet elegant centerpiece. Ideal for pairing with crusty bread, creamy mashed potatoes, or velvety polenta, this beef alla certosina is as versatile as it is delectable. With just 20 minutes of prep time and a low-and-slow cook, this Italian-inspired classic is a satisfying labor of love, perfect for feeding four and leaving your guests impressed.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1.5 pounds beef chuck roast
• 8 ounces button mushrooms
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 cup dry red wine
• 1 cup beef broth
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 sprigs fresh rosemary
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley (optional for garnish)

Directions

Step 1

Pat the beef chuck roast dry with paper towels, then season all sides with salt and black pepper.

Step 2

In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove the beef from the pot and set aside.

Step 3

Reduce heat to medium. Add butter to the pot and let it melt. Stir in the chopped onion and cook for 3-4 minutes, until softened.

Step 4

Add the garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour flavor.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.

Step 7

Add the beef broth, rosemary sprigs, and bay leaf to the pot. Stir to combine, then return the seared beef to the pot.

Step 8

Reduce the heat to low, cover the pot, and let the beef simmer gently for 90 minutes, turning the meat every 30 minutes to ensure even cooking.

Step 9

While the beef simmers, clean and slice the mushrooms. After the beef has cooked for 90 minutes, add the mushrooms to the pot and stir to incorporate.

Step 10

Continue cooking for an additional 30 minutes, uncovered, until the beef is fork-tender and the sauce has thickened.

Step 11

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 12

Remove the bay leaf and rosemary sprigs. Slice the beef against the grain and serve with the mushroom sauce spooned over the top.

Step 13

Garnish with chopped parsley if desired, and serve with crusty bread, mashed potatoes, or polenta for a complete meal.

Nutrition Facts

Serving size	569.3 grams (569.3g)

Amount per serving	% Daily Value*
Calories	750

Total Fat 51.80g	66%
Saturated Fat 17.40g	87%
Polyunsaturated Fat 3.40g
Cholesterol 66mg	22%
Sodium 3415mg	148%
Total Carbohydrate 22.70g	8%
Dietary Fiber 1.60g	6%
Total Sugars 1.80g
Protein 5.60g	11%

Vitamin D 5IU	23%
Calcium 69mg	5%
Iron 3mg	17%
Potassium 522mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.5%

Protein: 3.9%

Carbs: 15.7%