Wine Braised Chuck Roast

When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat.

Ingredients:

2 1/2 pounds chuck roast - boneless

2 teaspoons salt

2 teaspoons pepper 

2 tablespoons vegetable oil 

2 onions - sliced thin

2 cloves garlic - chopped fine

8 ounces mushrooms - sliced

1 tablespoon tomato paste - Italian seasoned

2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried

2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried

1 cup red wine 

1 cup beef broth

Directions:

• Sprinkle beef with salt and pepper.
• Heat the oil over medium heat in the dutch oven.
• Place seasoned beef in the pot and brown on all sides.
• Transfer the beef to a plate.
• Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
• Add the garlic, tomato paste, thyme and rosemary.
• Stir to combine, cook for another 5 minutes.
• Add the red wine and stock, bring to a boil.
• Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
• Cook for another 2 1/2-3 hours or until the beef is very tender.
• Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
• Serve over buttered, parsley egg noodles or with mashed potatoes.