Prep 10 mins
Cook 3 hrs
This is an old New Orleans (french) style beef roast cooked slowly over low heat.
- 3 -3 1⁄2 lbs boneless beef chuck roast
- 1⁄4 cup olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 1 tablespoon mild paprika
- 3 tablespoons dried parsley
- salt & pepper
- 6 garlic cloves, minced
- 2 cups onions, sliced (about 3 medium)
- 3 bay leaves
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (lite is okay)
- 2 vegetable stock cubes
- 4 cups red Burgundy wine (approximately 1 bottle)
- 4 carrots, sliced in 1 inch chucks
- Heat oil in a large heavy pot, with a tight fitting lid, such as a dutch oven over medium heat. Trim the large pieces of fat from the roast and apply salt and pepper to taste. Brown on all sides in hot oil. Turn down the heat to low. Add the rest of the ingredients to the pot and mix lightly. Turn roast over. If the liquid does not cover the roast, add water to cover. Cover and cook for 1.5 hours. Uncover and check liquid level and turn roast over. If liquid is low, add a bit of water, enough to reach 1/2 way up the roast. Cover and continue to cook for 1.5 hours. Uncover and check for doneness. The meat should be very tender. If not, cover and cook for 1/2 hour more.
This turned out to be a very moist, tender roast that is very flavorful. I made this with a boston butt roast and we ate this with homebaked bread and plain mashed potatoes . If you like burgandy (I'm not very fond of its aftertaste) you could thicken up the sauce with cornstarch mixed in a lil' water for gravy. The burgandy flavors the roast nicely,though.