Ingredients
- 1 (3- to 4-pound, 2 kg) chuck roast
- 3 cloves garlic
- Salt and pepper to taste (optional)
- 2–3 tablespoons bacon grease or olive or coconut oil
- 2 cups (300 g) carrots, chopped
- 1 medium onion, chopped
- 3 cups (300 g) celery, chopped
- 3 cups (450 g) mushrooms, sliced
- 2 cups (500 ml) dry red wine
- 1 (28-ounce, 840 ml) can tomatoes
- 1 cup (250 ml) water
- 2 cups (500 ml) beef stock
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
How to Make It
- Preheat the oven to 300°F (150°C).
- Pat the roast dry with paper towels. Cut a few slits in the meat and insert the pieces of garlic into the slits.
- Season the meat with pepper and salt (if desired). Heat a large Dutch oven over medium-high heat.
- Add the oil until just smoking, then add roast and sear for approximately 3–5 minutes each side. Remove from heat.
- Add carrots, onion, mushrooms, and celery, and sauté until onions are translucent. Add the meat back to the vegetable mixture.
- Pour in the wine, tomatoes, water, stock and vinegar and bring to a boil.
- Remove from stove, cover and place in the oven, turning meat over about every hour or so.
- Cook 3–4 hours, or until meat is fork tender.
- Serve over Mashed Cauliflower.
