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Thursday, February 13, 2014


1 chuck roast, 3-4 lbs.

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