Recipe by Chef Kiddle
I've been making this for years, so it's definitely good enough to make over and over. I LOVE the "pot likker" as they say in the south.
- 3 lbs boneless chuck roast
- 3 teaspoons salt
- 3⁄4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 3 lbs onions, peeled and sliced
- 3 bay leaves
- 6 garlic cloves, crushed
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon dried thyme
- 2 1⁄2 cups zinfandel white wine
- 3⁄4 cup lambrusco red wine
- 6 1⁄4 cups homemade chicken stock
Directions See How It's Made
- Sprinkle the roast with 1 teaspoons salt, the pepper, and the flour. Shake off the excess flour and discard. In a large nonstick saute pan, heat 1 1/2 tablespoons of the olive oil over medium heat until very hot. Brown the roast on all sides in the oil, about 3 minutes. Transfer roast to a large bowl and set aside.
- In a large Dutch oven, melt the butter. Add the rest of the olive oil, the onions, bay leaves, red pepper flakes, thyme, and 1 teaspoons of the salt. Cook over medium heat for about 5 minutes, or until the onions are soft. Add garlic and cook for another 30 seconds.
- Add the wines. Increase heat to high, bring to a boil, and cook until reduced by half stirring constantly, about 6 minutes.
- Add the browned roast, the juices that have accumulated in the bowl, the chicken stock, and the remaining salt. Bring to a boil. Reduce the heat to low, cover and simmer for about 2 hours. Turn the meat over about every 30 minutes.
- Transfer the meat to a cutting board to rest. Increase the heat to high, bring the sauce to a boil and stir constantly. Cook until reduced by half, about 35 minutes.
- Serve sliced meat with sauce on top and some type of vegetables on the side. (I like mine with mashed potatoes and balsamic green beans with garlic.) *I have a recipe posted for homemade chicken stock if you need it.