- 1 (4-pound) boneless beef chuck roast, trimmed and halved
- 2 teaspoons freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 teaspoons canola oil
- 2 tablespoons tomato paste
- 12 garlic cloves, peeled
- 1 1/2 cups dry red wine
- 2 cups unsalted beef stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar
- 1 (28.46-ounce) container chopped tomatoes (such as Pomì)
- 2 teaspoons finely chopped fresh rosemary
- 4 medium carrots, cut diagonally into 2-inch pieces
- 4 fresh thyme sprigs
- 1 large red onion, cut into 8 wedges
- 1 bay leaf
- calories 259
- fat 5.2 g
- satfat 1.7 g
- monofat 2.2 g
- polyfat 0.5 g
- protein 26 g
- carbohydrate 22 g
- fiber 5 g
- cholesterol 68 mg
- iron 3 mg
- sodium 278 mg
- calcium 65 mg
How to Make It
Preheat oven to 300°.
Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.
Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.
Cut 12 ounces beef (about one-third of roast) into large pieces. Shred the remaining beef; reserve shredded beef for Recipes 2 and Reserve 2 cups sauce for Recipes 2 and Serve 12 ounces beef pieces with 1 cup sauce, carrots, and onions.
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