Roast Beef with Red Wine
Description
Chuck roast is a pretty tough piece of meat that benefits from a long roast in a low oven. It also benefits from an acidic braising liquid that will aid in breaking down the tough connective tissue that runs through the meat. Once broken down, it is an extremely flavorful cut that will fall apart in your mouth and take on flavors of the cooking liquids for a depth of flavor that will take you back to Sunday meals after church.
In this recipe, I use red wine and tomato paste as acids to aid in breaking down those connective tissues. I mention that the meat will absorb the flavors of the cooking liquid and I mean it. The last time I made this recipe, I used a wine that was very good, but unexpectedly on the sweet side...and so was the beef. It was still very good, just had a surprisingly sweet twinge to it! So--for all of you out there who think you can use wine you wouldn't drink to cook with, I give you fair warning!
Ingredients
Instructions
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Heat a large (5.5-6 quart), heavy dutch oven over medium-high heat, and add diced pancetta. Saute for a few minutes until the pancetta is cooked through and crispy.
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Using a slotted spoon, remove pancetta from the pan and set aside.
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Add half the diced onions to the pot and saute in the pancetta drippings until the onion is translucent, but not brown. Add garlic and saute for about a minute, until it becomes very fragrant. Remove onions and garlic with a slotted spoon and set them aside with the pancetta.
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Sprinkle salt and pepper over the both sides of the chuck roast.
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Check the pan to see if there's enough oil and add as necessary. Carefully place the roast in hot pan and let sear, undisturbed for several minutes--maybe 7-8 minutes--until the roast has a nice sear. Flip the roast over and sear the other side.
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In the meantime, mix together the flour and tomato paste in a bowl and set aside.
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Remove the roast from the pan and set aside.
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Add the beef stock and the red wine to the pan and stir with a flat wooden spatula to scrap up the yummy bits leftover from searing the roast. When the liquid is simmering hot, scoop out a ladleful of the liquid and add it to the tomato paste and flour mixture to dissolve. Add another ladleful if necessary to create a thick syrup. Add the mixture to the broth and red wine in the pot and whisk until the mixture is combined and slightly thickened.
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Add roast, pancetta, sautéed onions and garlic and the rest of the chopped onions to the pot. Add thyme and stir to combine. Cover and bring to a boil. Let simmer on the stove for a few minutes and then place pot in pre-heated oven.
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The roast will need about 3-3.5 hours total to cook. After about 2 hours, add chopped carrots, potatoes and celery. Make sure the vegetables are mostly immersed in the liquid. Add a little more liquid if it looks like the liquid is evaporating too quickly. Cover and continue to roast for another hour-hour and a half until the vegetables and the meat are very tender. Enjoy this meal with a big, crunchy green salad and a glass of merlot, zinfandel or cab. Bon Appetite!
