Chianti Braised Roast Beef
(from cokerlj’s recipe box)
This was delish…I consider this a “fancier” dish for company. Got this recipe off a grocery store recipe flyer. I am going to add fingerling potatoes and sliced carrots.
Source: Brookshires, Linda Coker
Categories: Beef, Company Dish
Ingredients
- 2-3 lbs. Beef Chuck Roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 Tablespoons olive oil
- 2 Tablespoons butter
- 1 red onion, cut into wedges
- 8 mushrooms, halved (I just used the whole SMALL Box.)
- 1 large head garlic, top end cut off to expose cloves
- 4 springs fresh rosemary
- 2 bay leaves
- 1 bundle fresh thyme tied with kitchen string
- 1 tablespoon flour
- 2 Tablespoons tomato paste
- 2 cups Chianti wine
- 1 cup beef stock (You should have enough liquid in the pan to come halfway up the meat.)
- Fingerling Potatoes optional
- Sliced Carrots, optional
Directions
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Preheat oven to 325 degrees.
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Rub the meat with salt and pepper. Heat the oil in a Dutch oven or braising pan over medium-high.
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Add the meat and brown it on all sides.
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Remove the meat from the pan and set aside.
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Melt the butter in the pan. Add the onions, mushrooms, garlic, rosemary, bay leaves and thyme. (I tied the rosemary & thyme together.) Add optional potatoes and carrots if desired.
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Cook for about 10 minutes until vegetables are softened. (At this point I pulled out the rosemary and thyme…but I placed it back on top of the roast for final cooking.)
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Add the flour and stir to coat. Stir in the tomato paste. Add the WINE and bring to a bubble. Scrape up any brown bits on the bottom of the pan.
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Add the Beef back to the pan.
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Add the stock. You should have enough liquid in the pan to come halfway up the meat.
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Cover the pan with a lid and place in the oven.
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Roast for 2-3 hours until meat is fork-tender.
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Turn the meat halfway through cooking time.
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Transfer the roast to a cutting board and let it rest for 15 minutes.
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Pull meat into chunks. Squeeze the garlic out of their skins and discard the herbs.