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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I got this from one of Jeff Smith's Frugal Gourmet cookbooks seveal years ago. Pretty easy to make. Nice weekend meal in place of standard pot roast. Ingredients:
3 1/2 lbs chuck roast |
salt and pepper (to taste) |
3 tablespoons olive oil, divided |
1 cup water |
2 onions, sliced |
2 large garlic cloves, minced |
1 green pepper, chopped |
1 (16 ounce) can tomato sauce |
1 teaspoon salt |
1 bay leaf |
1/2 cup red wine |
hot cooked rice (for serving) |
Directions:
1. Season meat with salt and pepper.
2. Heat 2 tbsp oil in a large pot and brown meat well on both sides.
3. Add water. Cover and simmer over low heat 2 1/2 hours
4. Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
5. Heat remaining oil in large pot.
6. Sauté onions and garlic apx 2 minute (do not let garlic brown).
7. Add green pepper. Sauté apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
8. Cover. Simmer over low heat 20 minute
9. Remove bay leaf.
10. Serve over rice.
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