Elaine Cooks

I’ve been making this Sunday dinner meals for years! It is so easy to make and can serve 6, made more hearty with roasted potatoes and sauteed garlic.

Mangia!

• 1 (4 pound) prime boneless beef chuck roast
• 1 tbsp each of kosher salt and freshly ground black pepper, plus 1 tsp each to add during the cooking process
• 2 tbsp olive oil, plus 2 tbsp to add during cooking process
• 4 whole carrots, chopped
• 2 large yellow onions, chopped
• 5 stalks of celery, chopped
• 5 large garlic cloves, peeled and minced
• 1 cup red wine
• 1-2 tablespoons cognac or brandy
• 1 (28-ounce) can whole tomatoes
• 2 cups chicken stock, preferably homemade
• 2 branches fresh thyme (or 1 tsp dried thyme)
• 2 branches fresh rosemary (or 1/2 tsp dried rosemary)

Preheat the oven to 325 degrees.

Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. Set aside. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, on each side, until nicely browned. Remove the roast and set aside.

Add the remaining 2 tablespoons olive oil to the Dutch oven. Over medium heat, add the carrots, onions, celery, garlic, the remaining salt and pepper, for 10 to 15 minutes, stirring occasionally until tender, but not browned. Deglaze with the wine and cognac and bring to a boil. Add the tomatoes and chicken stock. Bundle the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Return the roast to the Dutch oven, mix with the seasoned vegetables and and place in the oven until the meat is fork tender (approximately 2-3 hours). Turn the heat down to warm (not more than 250 degrees) to lightly simmer until time to serve.

Discard the herb bundle. Skim off from the Dutch oven any excess fat from the sauce and reheat over low heat, returning the sauce to a simmer. Taste for seasonings. Remove and slice the meat. Serve warm with the sauce spooned over it.

Buon Appetito!