Ingredients: |
Ingredients: 4 to 5lb Boneless beef chuck roast
Kosher salt and freshly ground black pepper
1c. flour
4 TBS olive oil divided
2 c chopped carrots
2 c chopped onions
2 c chopped celery
5 garlic cloves,minced
2 c red wine, such as Burgundy
1 28 oz crushed tomatoes
1 cup beef stock
3 branches fresh thyme
2 branches fresh rosemary
1 TBS butter and 2 TBS flour
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Directions: |
Directions:Preheat the oven to 325º
Season the roast all over with 1TBS salt and 1 1/2 tsp pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2TBS olive oil add the roast and sear for 4 to 5 minutes for each side, until browned. Remove the roast to a large plate.
Add 2 more TBS of olive oil to the Dutch oven and add the carrots, onions, celery, garlic, 1 TBS salt, and 1 1/2 tsp pepper and cook until tender but not browned. Add the wine and bring to a boil. Add the tomatoes, beef stock . Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160º internally. Turn the heat down to 250º after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, until thickened. Serve warm with the sauce spooned over it. |
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