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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 lb. rolled and tied boneless beef chuck roast
1 tsp. salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 lg. onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 can (28 oz.) whole tomatoes, undrained
1 cup dry red wine or beef stock
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Directions:
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Sprinkle meat all over with salt and pepper. Heat butter in a Dutch oven over medium heat. Add roast and brown on all sides. Remove meat to a plate. Add onions, carrots, and celery to the Dutch oven. Cook, stirring often, for 10 minutes. Break up the tomatoes and add tomatoes with their juice to the Dutch oven. Add the wine and bring the mixture to a boil. Return roast to pot and cover.
Reduce heat to low and cook three hours or until meat is very tender. Turn meat every half hour (approximately). Remove the roast to a cutting board and let stand 10 minutes.
Meanwhile, increase the heat to medium-high and cook the sauce 5 minutes to reduce and thicken slightly. Cut meat into slices and arrange on a serving platter. Serve sauce on the side.
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The sauce is delicious spooned over Updated Mashed Potatoes!
Mix the leftover sliced beef and the sauce together. Cover and refrigerate. It's a great heat-and-eat snack.
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