Ok, you have GOT to try this recipe. I got it from my dad who got it from Williams Sonoma's cookbook. If you are a meat lover, you will love this recipe. If you are not an alcohol drinker dont fret, the alcohol gets cooked out. If you are an alcohol drinker... well then enjoy a glass of red wine with your meal or an after dinner Manhatten.
3 lb chuck roast (We buy ours at SAM's, much better bang for the buck)
3 Tablespoons olive oil
2 Tablespoons unsalted butter
1 1/2 C. finely chopped yellow onion
1 C carrots shredded carrots. Plus a handful of carrots not shredded. I use a handful of baby carrots. Much easier
1 C celery shredded plus 2-3 stalks cut up
3 cloves of garlic- chopped. Again, I use REAL garlic. Not jarred.
3/4 C. dry red wine (like a Pinot Noir or Cab Sav)
1/4 C. Brandy
1 Tablespoon tomato paste
salt and pepper
1/2 teaspoon dried thyme, crumbled
1 dry bay leaf
2 C. beef stock
Preheat oven to 325
Pat the roast dry with paper towels. In a large, heavy duty dutch oven over medium-high heat, heat the oil. Add the roast and brown well on both sides, about 8 minutes total. Using a large fork, transfer the meat onto a platter.
Reduce the heat to Medium. Add the butter to the dutch oven and stir until melted, then add the onion, garlic, shredded carrot and celery. Cook, stirring occsionally until the onions are softened and golden. Around 8-9 minutes.
Remove the pan from the heat, add the wine and brandy, place it over high heat and bring it to a boil. Stir and scrape up all the browned bits that are on the bottom of the pan. Turn off the heat and add the tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper. thyme and bay leaf. Return the roast to the pan and add the beef stock. At this point I add in my extra carrots and celery. 1C or so... Bring to a simmer. Cover the pan and transfer to the oven. Cook until roast is fork-tender. 3-3 1/2 hours. Turn the meat over after 1 hour and then again after 2 hours.
It is delicious!!!!!
Enjoy your family~
Note to chef: The recipe has been upgraded some, as we use organic onions, celery, carrots, tomato paste, and garlic; all of which aide in flavor bursting peptides. Plus, with the chuck, leave no more than 20% fat content. Since their cuts are Choice, it makes for easy cutting into chunks, and then trimming the excess fat, which some sicko's like to chew on later. :-)
ReplyDelete