INGREDIENTS
1 (4-to 5- pound) boneless chuck roast
2 large cloves garlic, sliced
½ tsp sea salt
½ tsp pepper
¼ cup flour
⅓ cup olive oil
1 large onion, sliced
1 cup dry red wine (broth may be substituted)
2 cups homemade Italian tomato sauce (or 15 oz can tomato sauce)
1 tbsp unrefined cane sugar or molasses
1 tsp dry mustard
1 tsp rosemary
1 tsp marjoram
8 small potatoes, scrubbed
6 carrots, scrubbed and quartered
4 stalks celery, cut into 2 inch pieces
DIRECTIONS
- Rinse roast and pat dry.
- Cut small slits in top of roast and insert slices of garlic.
- Mix together sea salt, freshly ground black pepper and flour and dredge roast in flour.
- Heat oil in large dutch oven over medium high heat and brown roast on all sides.
- Add sliced onion and wine to roast.
- Combine tomato sauce and next 4 ingredients, bring liquid to a boil, cover and reduce heat.
- Simmer roast for 1½ hours.
- Add potatoes, carrots and celery. cover and continue simmering for an additional hour or until meat is tender.
- Transfer roast and vegetables to a serving platter.
- Serve with pan gravy spooned over top.
Source : Pure Grace Farms
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