Beef Pot Roast in Red Wine Sauce


Beef Pot Roast in Red Wine Sauce:

A very tasty Pot Roast; a very tasty Sauce!  Instead of ‘browning’ the meat, roast in a hot oven for about 15 minutes — At the same time that you’re sauteeing the vegies, the onion, fennel, celery, and garlic.  The Red Wine and Beef Stock, with a bit of tomato paste and brown sugar makes a wonderful, full-of-flavor Sauce.

Ingredients / Prep:

2-1/2 to 3 lb. boneless Chuck Roast — Cut in large pieces (trim fat a bit)
Salt / Pepper
Olive Oil
1 med/large Fennel Bulb — Stems and core removed, sliced THIN
1 large Onion — Chopped or sliced
4 stalks Celery — Sliced
2 – 4 Carrots — Peeled and large-sliced
3 Garlic cloves — Minced
2 tablespoons Tomato Paste
2 cups dry Red Wine
Fresh Herbs — Thyme sprigs, Rosemary sprigs
2 tablespoons Brown Sugar
4 cups Beef Stock
Carrots — Peeled, cut ‘long’ (to be added/cooked AFTER meat is cooked)

Instructions / Assembly:

Preheat the oven to 400 degrees F. Place the chuck pieces on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, onion, celery and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine — Bring to a boil and cook over high heat until the liquid is reduced a bit, about 10 minutes. Add the sliced carrots, and salt/pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted chuck pieces on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and roast in oven for 2 hours, or until the meat is very tender.

Remove from oven — Carefully remove the meat pieces from the pot and set aside. Discard the herbs and skim the excess fat. Scoop out 2 cups of liquid into another (smaller) pan — Add the Carrots. Cook till cooked.

The remaining sauce (and very cooked vegies), cook until reduced.  Remove from stove — Can use an Imersion Blender (very carefully, with hot liquid) to blend all (sauce and vegies) and create a ‘thickened’ sauce.

Return to stovetop — Place meat pieces back into the pot; add carrots and reserved sauce.  Heat through — Serve with potato or polenta and plenty of sauce.