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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 8 |
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Adapted from a recipe distributed by Wegmans' Supermarkets. Ingredients:
2 tablespoons flour |
1/2 teaspoon table salt |
1/2 teaspoon ground black pepper |
2 3/4-3 lbs boneless beef chuck roast |
2 tablespoons vegetable oil |
3 small onions, peeled |
3 large celery ribs, diced |
3 garlic cloves, minced |
3/4 lb baby carrots |
3/4 lb tiny new potatoes, halved |
1 (6 ounce) can tomato paste |
1 tablespoon herbes de provence |
2 cups red wine |
3 1/2 cups low sodium beef broth |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Preheat oven to 350°F.
2. In a small bowl, stir together flour, salt and pepper. Dust roast with seasoned flour, patting off excess.
3. Pour oil into a heavy-bottomed Dutch oven with a tight-fitting lid over medium-high heat. When oil faintly smokes, add roast. Turn to brown on all sides, 8-10 minutes. Remove meat to a plate and set aside. Remove 1 tbsp of drippings and discard the rest.
4. Add diced onion and celery to drippings in pot. Saute until onion softens and both are translucent, 3-5 minutes. Add garlic and saute 1 minute or until fragrant. Add tomato paste and herbs and cook, stirring frequently, 3 minutes until tomato begins to brown.
5. Add wine, stirring to loosen any fond (browned bits) on the bottom of the pot. Simmer 5 minutes, or until wine reduces by at least 2/3.
6. Add carrots, potatoes and pearl onions. Return meat to pot and add broth. Heat to simmering.
7. Cover tightly and transfer to oven. Bake, covered, 2 hours. Carefully remove lid and bake another 30 minutes, or until beef is fork-tender. Skim off and discard any accumulated fat.
8. Transfer beef to a clean platter and rest, tented with foil, 10 minutes before serving. Adjust seasoning of sauce with salt and pepper to taste. Serve with vegetables and gravy alongside.
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