INGREDIENT:
- 3.5 to 4 lb. chuck roast
- Carrots, as many as you like, cut into big chunks
- Large onion, peeled and cut into big chunks
- 5 cloves garlic, peeled and smashed
- 3 tbsp. tomato paste
- 1/2 tsp. dried thyme
- 2 large bay leaves
- 1 cup red wine
- 2 cups beef broth or stock
METHOD:
- Preheat oven to 300 degrees.
- An hour before cooking (if possible but not necessary), salt and pepper the roast on all sides.
- Use a lot of both, it’s 4 lbs. of meat! At least a tbsp. of salt and half that in pepper.
- Heat a small amount of canola oil in a dutch oven and brown roast on all sides. Remove from pan.
- Add carrots and onions to hot oil and brown a bit. Add garlic, thyme, bay leaves and tomato paste, stir until paste has distributed and covered the veg.
- Add wine, cook a minute, no need to reduce.
- Add beef stock.
- Return roast to pan, do not completely submerge, bring to simmer.
- Cover and bake for at least 3 hours, test for tenderness, maybe will take 3.5 hrs, especially if a 4 lb. roast.
- This freezes beautifully because no potatoes. Serve over mashed potatoes.
