Ingredients
3 to 5 Lbs chuck roast
3 whole carrots
50 g butter
1 Celery stalk
1 garlic clove
1 shallot
3 springs of tyme
3 spring Rosemary
2 bay leaves
1 tbs tomato paste
1 tbs beef bouillon paste
1 large red onion
1 cup water
2 tbs salt
½ cup red wine (Pinot Noir)
2 tbs black pepper
¼ cup of water
¼ cup olive oil
Directions
Step 1
1. Pre-heat oven 400 degrees ℉
Step 2
2. finely chop your veggies (carrots, celery, red onion, shallots and garlic)
Step 3
3. Add oil to large pot or dutch oven pot, set the stove at medium high heat. Season the roast on both sides with salt & pepper. Seer the roast on both sides for 5 minutes each.
Step 4
4. Remove the roast from the pot. Add in butter, tomato paste and beef bouillon simmer for 5 minutes.. Place all the veggies in the pot, add red wine and cook the veggies down until golden brown.
Step 5
5. Place the roast back into the pot, pour water and add the two bay leaves.
Step 6
6. Seal the lid and place the pot in the oven and cook the roast for four hours. Once tender your roast is ready to serve.
