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Categories:
onion onion carrots celery garlic bay leaf flour kosher salt pepper cayenne pepper chuck roast tomato beef broth red wine Marsala Worcestershire sauce olive oil potatoes baby carrots
Viewed: 25 - Published at: 9 years agoIngredients
- 1 cup sliced onion
- 1/2 cup onion diced
- 1/2 cup carrots diced
- 1/4 cup celery diced
- 4 cloves garlic minced
- 1 bay leaf
- 1/4 cup all purpose flour
- 1tbl kosher salt
- 1 tea pepper
- 1tea cayenne pepper
- 2-3lb chuck roast
- 1 1/4 tbl tomato paste
- 1 14oz can beef broth
- 1 cup dry red wine
- 1 cup Marsala
- 1/2 cup sun dried tomatoes(not oil packed)
- 1 Tbl Worcestershire sauce
- 2 tbl olive oil divided
- Optional:4 potatoes peeled and chunked
- 8oz baby carrots
Method
- 1. preheat oven to 350 degrees
- 2. Combine flour, salt, pepper, and cayenne pepper in large ziploc. add roast and coat with flour mixture. Save flour.
- 3. In Large dutch oven, heat 1 tbl oil to med-high and btrown meat 8 minutes per side. Remove meat and pour off excess fat.
- 3 In same pan, saute diced vegetables, garlic, and bay leaf with tomato paste in 1 tbl of oil until soft. About 5 minutes, stirring often. Add 2 tbl of reserved flour mix to vegetables and stir until vegetables are coated.
- 4. Deglaze pan with beef broth, wine, and marsala. Add tomatoes, slice onion, and worchestershire sauce and bring to a simmer.
- 5. Add meat back to pot, cover and braise in oven for 40 minutes.
- 6. Add potatoes and carrots and braise another 60 minutes. (May be omited)
- 7.Check occasionally. If liquid cooks off too much, add more wine as needed.
- 8. Serve over Wide egg noodles.
