Prep 20 mins
Cook 3 hrs
Coming from a forgotten magazine many years ago, when I am craving comfort food, I often reach for this recipe. I serve with mashed potatoes and a green vegetable.
- 7 cloves garlic
- 3 -4 lbs beef roast (such as chuck)
- 1 tablespoon oil
- 1 onion, chopped
- 1 cup red wine
- 1 cup beef stock
- salt and pepper
- Cut 4 of the garlic cloves into thin slivers.
- Cut small slits in the roast and slide a garlic sliver into each one.
- Heat the oil in a large pot and brown the beef on all sides.
- Remove meat.
- Add onion and remaining garlic (I mince remaining garlic) to pot and cook until golden, about 10 minutes Return meat to pot and add the wine, stock, salt and pepper.
- Bring to a boil and then reduce the heat and simmer, covered, until tender, about 2 and a 1/2 hours.
- Turn the meat occasionally.
- Remove the meat and cover loosely with aluminum foil to keep warm.
- Skim fat from cooking liquid.
- Bring the liquid to a boil and cook until reduced to about 1 1/2 cups.
- Serve this sauce with the pot roast.