Chianti Braised Roast Beef

(from Zina D’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 (from RecipeThing user cokerlj)

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

  1. Preheat oven to 325 degrees.

  2. Rub the meat with salt and pepper. Heat the oil in a Dutch oven or braising pan over medium-high.

  3. Add the meat and brown it on all sides.

  4. Remove the meat from the pan and set aside.

  5. 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.

  6. 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.)

  7. 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.

  8. Add the Beef back to the pan.

  9. Add the stock. You should have enough liquid in the pan to come halfway up the meat.

  10. Cover the pan with a lid and place in the oven.

  11. Roast for 2-3 hours until meat is fork-tender.

  12. Turn the meat halfway through cooking time.

  13. Transfer the roast to a cutting board and let it rest for 15 minutes.

  14. Pull meat into chunks. Squeeze the garlic out of their skins and discard the herbs.

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