Cook3 hrs 27 mins
This came from a Southern Living cookbook that I have had forever but I have tweaked it just a bit. I love the flavors and how tender the roast gets. I put this on around 11 a.m. on Sunday's during football season and let it simmer all day until game time. I typically serve it over steamed white rice. Several times I have served it over a mushroom cous cous and it was fantastic!
- 1 (4 -5 lb) boneless chuck roast
- 2 large garlic cloves, sliced
- 1⁄2 teaspoon coarse salt
- 1⁄2 teaspoon coarse black pepper
- 1⁄4 cup all-purpose flour
- 1⁄3 cup olive oil
- 1 teaspoon Kitchen Bouquet
- 1 medium onion, sliced
- 1 cup dry red wine or 1 cup red wine
- 1 (8 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon prepared horseradish
- 1 teaspoon prepared mustard
- 1 bay leaf
- 1 cup beef broth
- 2 -3 parsley sprigs or 2 -3 fresh thyme sprigs, tied together
- 8 small red potatoes
- 8 -10 baby carrots
- 2 -3 stalks celery, cut into 3 inch pieces
- Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
- While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.