Beef Braised In Red Wine

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This is very yummy, simple, but good enough for company. Due to the low roasting temp, the meat melts in your mouth and my guests were almost licking their plates. Lol tho not necessary, i like to make this dish 2-3 days ahead of time before serving, it really allows all of the flavors to marry well, so plan ahead. I usually serve with mashed potatoes. For those of you who think a chuck roast is too fatty, feel free to use a brisket, a rump roast or any other cut you desire. I personally like the bone-in chuck roast if you can find it. This is adapted from gourmet magazine, jan. 2007.

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Steps

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Put oven rack in middle position and preheat oven to 275f.

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Heat oil in pot over moderately high heat until hot but not smoking.

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Meanwhile , pat meat dry and sprinkle with salt and pepper.

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Sometimes i add some montreal seasoning as well.

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Brown meat in hot oil on all sides , about 10 minutes total.

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Transfer to a plate using a fork and tongs.

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Add bacon to oil in pot and saut over moderately high heat , stirring frequently , until browned and fat is rendered , about 4 minutes.

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Add onion , carrot , celery and mushrooms , saut , stirring occasionally , until vegetables are softened and golden brown , 10 to 12 minutes.

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Tie the thyme and rosemary with kitchen twine , then add garlic , thyme , and rosemary and saut , stirring , until garlic begins to soften and turn golden , about 2 minutes.

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Stir in tomato paste and cook , stirring , 1 minute.

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Add wine and boil until liquid is reduced by about half , about 5 minutes.

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Add broth and water and bring to a simmer , then return meat alon.

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Ingredients

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olive oil, chuck roast, salt, black pepper, bacon, onion, carrot, celery ribs, sliced mushrooms, garlic cloves, fresh thyme, fresh rosemary, tomato paste, full-bodied red wine, low sodium beef broth, water