½
tsp. dried thyme mixed with ½ tsp. dried oregano
kosher
salt and freshly ground black pepper, to taste
2
Tbs. canola or vegetable oil
1
yellow onion, sliced
2
carrots, cut into pieces on the bias
2
celery ribs, chopped
2
Tbs. tomato paste
14
oz. can stewed tomatoes, with juice
1
bay leaf
1
cup red wine (or sub more broth)
3-4
cups beef broth
1
batch of your favorite mashed potatoes, warm
Preheat oven to 325 degrees F. Remove roast from refrigeration; season with
thyme, oregano, kosher salt and freshly ground black pepper; let roast rest at
room temperature for 30 minutes.
In a large enameled cast-iron casserole or
Dutch oven, heat oil over medium high heat; sear roast until very nicely
browned and crusty on all sides. Transfer roast to a plate. Add onion, carrots, and celery to same pot
and cook over moderate heat until lightly browned and softened, approx. 5-6
minutes. Stir tomato paste into
vegetables and cook for a few minutes until tomato paste begins to brown. Add tomatoes, bay leaf and wine; bring to a
boil and cook this mixture until reduced by half, scraping up any browned bits
stuck to the bottom of pot, approx. 5 minutes.
Add beef broth and bring to a simmer; add roast and cover pot. Braise roast in oven for 4-5 hours or until
meat is very fork-tender.
Transfer roast to a baking sheet. Strain
liquid from stock pot, discarding fat that rises to the surface; boil over high
heat, whisking often, until liquid is reduced to 1 cup sauce, approx. 12-15
minutes.
Serve roast over a bed of creamy mashed
potatoes, drizzled with lots of sauce. Feed lovingly, by hand, to your handsome,
hungry husband.
Now You're Cookin',
Chef Alli