Cook: 4 hours 15 mins | Yield: 8-10 servings
- 1 4 to 5-pounds chuck roast
- Salt and freshly ground black pepper
- 1 cup all purpose flour, plus 1 1/2 tablespoons
- 4 tablespoons olive oil, divided
- 2 large yellow onions, peeled and halved
- 5 cloves garlic, crushed
- 8 -10 small whole red potatoes, cleaned
- 8 carrots, unpeeled, cut into 2-inch pieces
- 4 stalks celery, chopped
- 10 fresh green beans
- 1 cup (good) red wine
- 1 (28 oz.) can whole plum tomatoes
- 3 cups low-sodium beef stock
- 1 beef bouillon cube
- 3 dried bay leaves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons unsalted butter
Preheat the oven to 325º F.
Rinse and pat the beef dry with a paper towel. Season the roast all over with salt and black pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 5 to 8 minutes for each side. Remove the roast to a large plate.
In the same Dutch oven, add the 2 tablespoons remaining olive oil. Add the onions, garlic, potatoes, carrots, celery, beans and season with salt and pepper. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and tomatoes, beef stock and bouillon cube. Add the bay leaves, rosemary and thyme to the pot. Remove the beans from pot and set aside. Put the roast back into the pot, cover and bring to a boil, then place in the oven for 3 and a 1/2 hours, or until the meat is fork tender. After an hour, turn the heat down to 250 degrees F to keep the sauce at a simmer. Taste for seasonings. Remove the herbs and bay leaves and discard. Transfer the beef roast to a cutting board. Slice the meat. Serve warm with potatoes and spoon the sauce over.
Tips: If you prefer the sauce thicker; Transfer half of the sauce and vegetables (except potatoes), and the leaves of the herbs to a blender or a food processor and puree until smooth. Pour the puree back into the pot, place the pot on the stovetop and simmer over low heat. Place 1 1/2 tablespoons flour and the butter in a small sauce pan and melt for 1 minute over medium heat. Stir into the sauce and simmer for 2 minutes, stirring until thickened.
You can also cook the meat in a slow cooker. Just transfer everything (but beans) after browning the meat and sautéing vegetables into a slow cooker, and cook for 9 hours over ‘low heat’.