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| Servings |
Ingredients
- 2.5 pound cross rib or chuck roast
- 2 teaspoons salt (for seasoning roast)
- 2 teaspoons pepper (for seasoning roast)
- 1 cup flour (for dredging)
- 4 tablespoons oilive oil, divided
- 1 1/2 cups sweet yellow onion, rough chopped
- 1 1/2 cups baby carrots
- 2 stalks celery, rough chopped
- 1 leek, chopped (white and light green part)
- 3-4 large fresh garlic cloves, chopped
- 1 1/2 cups red wine (like Malbec, Cabernet or Burgundy)
- 1 14 ounce can beef broth
- 1 14.5 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 3 bay leaves
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 6-8 baby potatoes (whole) (or 2 baking potatoes, peeled and quartered)
Ingredients
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Instructions
- Preheat the oven to 325 degrees. After patting the roast dry, sprinkle 2 teaspoons of salt and 2 teaspoons of pepper over entire roast. Spread flour on a baking sheet or large plate. Roll or dredge the roast in flour, making sure all sides are coated. In a large Dutch oven, heat 2 tablespoons olive oil. Add the roast and over medium high heat, sear until browned on all sides. Remove the roast to a large plate. Add 2 tablespoons of olive oil to the Dutch oven. Add the onions, carrots, celery, leek and garlic, cooking over medium heat until vegetables are softened, about 10 minutes, stirring occasionally. Add the wine and bring to a boil. Add beef broth, diced tomatoes tomato paste, bay leaves, thyme, rosemary, salt, pepper and red pepper flakes, stirring to combine. Return the roast to the Dutch oven and bring to a boil. Place in the oven for 2 hours. Add the potatoes to the Dutch oven and continue to cook the roast for another 30 minutes or until meat is fork tender. When roast is cooked, place on a serving platter and surround the roast with vegetables. Pour sauce from the pot over the roast and vegetables.
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