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This beef is slowly braised with beautiful liquids and gorgeous vegetables. So colorful & it tastes divine. The addition of good red wine, balsamic vinegar and a touch of grainy mustard makes this really special. This recipe is on repeat all through the cooler months!
- 5-6 lb beef chuck roast
- Sea Salt & Pepper
- Olive Oil
- 8-10 large carrots (I wash and peel them a bit)
- 6 medium golden potatoes
- 1 medium tomato, cut in small pieces
- 1 medium onion, sliced into medium chunks
- 3 cups water
- 1 cup good red wine
- 1 TBS balsamic vinegar
- 1 TBS grainy mustard (I used Grey Poupon Country Dijon)
- 1 tsp Italian Herb seasoning
- Italian parsley, chopped, for garnish
- For Gravy:
- 4 TBS flour
- 2 TBS butter
- Garnish with fresh Italian parsley or thyme.
- Preheat oven to 325 degrees. Oil a large Dutch oven or pan of your choice.
- Season the beef with salt and pepper. Set aside.
- Heat a large fry pan on high. Add a little olive oil. When heated, brown the roast on all sides. Place in prepared pan.
- Place water in the pan and deglaze the pan, making sure to scrape up all the little bits on the bottom. Add in the red wine, vinegar, mustard and Italian herb seasoning. Mix well, then set aside.
- Place all the vegetables around the beef. Pour the prepared liquid over everything.
- Roast covered for 3 - 4 hours, until the beef is fork tender. Remove from oven and let rest for at 20 minutes.
- To make gravy, make a roux in a medium pan with the butter and flour. The butter and flour should cook until it is a light brown. Remove 3-4 cups of the braising liquid and slowly pour into the roux. Whisk until smooth and thickened.
- Serve portions of beef, carrots and potatoes in a bowl with gravy. Garnish with Italian parsley or thyme.