I'm sure one can cook this meal anytime of the year, but Mike and I enjoy this dinner in the winter. By the way, the chuck roast ends up so tender you can cut it with a fork. The gravy is delicious on homemade bread and the vegetables create sweetness to this truly hearty meal.
Ingredients:3 lb. Chuck Roast (serves 4)
6 russet potatoes - peel and cut in bite size pieces
6 carrots - peel and cut each potato into fours
2 stalks of celery - remove string and cut into bite size pieces
1 small yellow onion - peel off skin and dice
2 cloves of garlic - peel off skin and slice
1 dz. who black pepper corns
2 bay leaves
2 cups red wine
1 (16) oz. container beef stock
In a deep cast iron pot place one tablespoon of olive oil and braise meat on both sides. Remove from pot and place in dish.
Add two tablespoons of olive oil in pot and braise onion and garlic.
Add stock and wine.
Add vegetables, pepper corns, and bay leaves. Finally, return beef to pot.
Once it is boiling, place lid on pot and place in pre-heated 250 degree oven.
Cook for four hours.