 | | Directions |
- Preheat oven to 350° F. Pat meat dry. Salt and pepper generously. Heat fat and brown meat (medium-high) about 5 - 8 minutes each side.
- Remove meat to a plate. Pour off all but a tablespoon or two of fat in the pan. Add wine and boil 2 - 3 minutes, stirring to dissolve any browned bits in the pan. Add garlic and stock or water, stirring to blend.
- Remove from heat and return meat and any accumulated juices to the pan. Cover pan and put in oven. After about 30 minutes, check to make sure the liquid is simmering, not boiling. Reduce heat if necessary.
- After an hour and a half in the oven, add potatoes, carrots and onion. Cover pan and return to oven until meat and vegetables are tender, 1 - 1 1/2 hours. Add more liquid (stock or water) at this point if it appears that more than half of the starting amount is gone.
- Remove meat and vegetables to a platter. Taste cooking liquid (if it's too thin, boil for a few minutes to desired consistency), correct the seasoning if necessary, then pour into a gravy boat or pitcher and pass with the roast.
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Prep Time: 30 minutes
Cook Time: 3 hours
Container: Heavy oven-proof pan large enough to hold meat and vegetables.
Servings: 6
|  | | Ingredients | | - | | 3 pounds chuck roast |
| - | | 2 tablespoons oil or other fat |
| - | | 1/2 cup dry red wine |
| - | | 1 cup stock or water |
| - | | 2 cloves garlic, chopped |
| - | | 1 large onion, chopped |
| - | | 1 pound potatoes, cut into large chunks |
| - | | 1/2 pound carrots, in 1 inch pieces |
| - | | salt and pepper |
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