Beef in Red Wine Sauce
- 1 3-lb beef chuck roast
- salt and pepper
- garlic powder
- 2 bay leaves
- 3 cloves of garlic, peeled and smashed
- 2 large or 3 small yellow onions, peeled and halved
- 2 cups red wine
- 1 cup beef stock
- 6 carrots, peeled and cut into the desired size
- 6 small red potatoes, peeled and cut in half
- 1/4 cup chopped parsley
Season the beef well by rubbing it with salt, pepper and garlic powder. Massage those seasonings into the meat. Brown the roast in a heavy pot with a lid in 3 tablespoons olive oil until a deep golden brown on all sides. Add the red wine (I prefer a full bodied red but any good red will do), beef stock, onions, garlic and bay leaves. Cover pot and cook in a 325 degree oven for 2 to 2-1/2 hours or until fork tender. Don’t let it get to the stage where it is falling apart.
While beef is cooking prepare your choice of winter vegetables and cook until just tender.
Place beef on a warm platter. Cover with foil and let it rest for 10 minutes, then slice. Remove bay leaves and add a little beef broth to the sauce in the pot and scrape up all the browned bits that are stuck to the pan. Blend in a food processor until sauce is almost smooth. Add a little more beef broth to get your desired consistency. I like to leave a little texture to it. Surround the beef slices with your veggies and garnish with some sauce. Add some chopped parsley too. Pass the rest of the sauce in a gravy boat.
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