Oil for browning meat
3 lb chuck roast or 2 – 1 1/2 pound roasts, which is what i used
Salt and pepper for seasoning both sides of roast
Flour for sprinkling roast to brown
4 – 8 clove garlic – depending how many roasts…i used about 4 per roast
2 bay leaves
1 tsp dried thyme
1 c dry red wine, divided
1 can(s) cream of mushroom soup
2 c beef broth
3 Tbsp tomato paste
3 stalk(s) celery, sliced about 1/2 inch pieces
1 sweet onion, chopped
1. Cut slits in random places on each roast, insert 4 – 5 cloves in each roast. Salt & pepper both sides. Sprinkle each side with flour and pat into the meat with your hands.
2. In my iron skillet I heat a few tablespoons oil until hot. Carefully brown each side of meat.
3. In a medium roaster, I use my deep clay roaster…evenly spread onion and celery. Place browned meat on top. Sprinkle with thyme and bay leaves.
4. While skillet is still hot, deglaze with 1/4 cup wine, scraping any bits off bottom of pan and pour over meat.
5. In a bowl, whisk together, broth, remaining wine, soup and tomato paste.
6. Pour over meat. Place in a 350 degree oven and bake for 1 hour. I then cover and continue baking until melt In your mouth tender.
7. The broth mixture makes a wonderful gravy to serve with creamy mashed potatoes. Enjoy!