Prep 15 mins
Cook 3 hrs
This is another one that might take a little while to prepare, but the work and wait are WELL worth the effort! If you can't find a 5 lb. boneless beef chuck roast, 2 smaller ones will work just fine!
- 5 lbs boneless beef chuck roast (shoulder and blade will work too)
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 medium onion, chopped
- 6 large garlic cloves, minced (about 2 Tbsp)
- 2 cups red wine or 2 cups beef broth
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons thyme
- 1 bay leaf
- Sprinkle beef with salt and pepper.
- Place it in a wide, deep baking pan (like a turkey roaster).
- Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
- Put the meat under the broiler and leave the door ajar so the element stays lit.
- Broil for about 15 min, or until a deep brown.
- Turn it over, and broil for 5 min more.
- As the meat cooks, heat the olive oil in a skillet over medium heat.
- Add the onion, celery, and carrot.
- Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
- Add the garlic to the softened vegetables.
- Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
- Scrape the softened vegetables into the pan with the browned meat.
- Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
- Heat oven to 300ºF.
- Cover the pan with foil, and crimp it tightly.
- Bake for 3 hours.
- Remove the pan from the oven, and remove the meat to a serving platter.
- Remove and discard the bay leaf from the sauce.
- Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
- Cover the meat with the sauce and serve.
- Serve with mashed potatoes. Leftovers freeze well.
- **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.
This was delicious. I made this as a freezer meal and it was just beautiful. I used a smaller roast (approx 3.5 lbs) because my butcher didn't have a 5 pounder and I didn't have celery so I didn't use it. The result was wonderful! I served it over creamy polenta for a hearty winter supper. This is not difficult to make at all and most of the work is done by the oven - don't be scared, try it! It's lovely.