Growing up, my mama wore us out with roast beef every Sunday. It was always the same: roast, white rice, peas and fried corn. She never varied except to add fried okra when it was in season. Now, I find myself doing the same thing with my family. It’s so easy to pop a roast in the oven while at church, and it’s ready when you arrive home. However, I do change up the side dishes, and I’m always looking for a new roast recipe to try. This is definitely a roast recipe you will want to repeat. The red wine adds such a special flavor to the gravy. Honestly, I could drink it! I think your family will love it too.
Fancy Roast Beef
Ingredients:
1 3-pound beef chuck roast, cut into 1 inch chunks (also works well cooked whole)
Olive oil
2 onions, chopped into large chunks
5 cloves of garlic, coarsely chopped
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 cup all-purpose flour
2 cups red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon sugar
6 carrots, cut into large chunks
1 pound potatoes cut into bite size chunks
Salt and pepper
Directions:
Preheat oven to 325 degrees. Season the beef chunks with salt and pepper. In a large Dutch oven, heat about a tablespoon of olive oil. Working in batches, brown the meat on all sides. (Be sure not to crowd the pot and allow a crispy edge to form before turning.) Transfer each batch to a platter and set aside. Add the onions, garlic and vinegar to the Dutch oven. Cook about 5 minutes and be sure to scrape the bottom and sides really good. Add the tomato paste and cook for 2 minutes. Add back the roast and sprinkle with flour. Cook for about 2 minutes before adding everything else to the pot except the potatoes and carrots. Bring the pot to a simmer, cover, and place in the oven. Bake for 2 hours. Add in the potatoes and carrots and then cook for 1 more hour. Remove from oven and cool a bit before serving.
This makes a wonderful sauce. I have also left out the carrots and potatoes and served with mashed potatoes or grits. The recipe also works well leaving the roast whole.