- 3 pounds chuck roast
- (about 2 inches thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 2 1/2 cups thinly sliced yellow or white onion
- 3/4 cup diced carrot
- 3/4 cup diced celery or celery root
- 1 parsnip, peeled and diced
- 8 garlic cloves, chopped
- 1 pound shiitake or portabello mushrooms, sliced
- 1 teaspoon chili powder
- 1 1/2 cups reduced-sodium, low-fat beef broth
- 8 ounces tomato sauce
- 1 1/2 cups red wine
- 1 1/2 teaspoons dried thyme leaves
- 2 bay leaves
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Recipe by Chef Chris Koetke.
- Preheat oven to 300F. Trim beef of all visible fat. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
- Add remaining 1 tablespoon oil, onion, carrot, celery and parsnip to pan. Saute
- until lightly browned, about 8 minutes.
- Add garlic, mushrooms, chili powder and cook 3 minutes.
- Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Cover and place in oven and cook 3 to 31/2 hours, until beef is fork tender. (There will be lots of liquid.)
- Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened. Serves 10.
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