Bette's Daube Marinara

A slow cooking recipe from one of my katrina evacuee crowd from new orleans.

Heat oil until hot in a dutch oven large enough to accomodate the roast.

Season the trimmed beef with a little salt and pepper.

Place the roast in the dutch oven and sear the roast on both sides.

Once the roast is browned on both sides , turn down the heat and add the garlic , parsley , baf leaf , thyme , tomatoes , tomato paste and red wine.

Cover with water.

Cover and cook for one hour and check for liquid level.

The roast not be dry , if so , add more water until it is covered , check again in anohter hour for tenderness.

Again , if the roast is dry , add water to cover.

The roast should be finished cooking and fall apart tender in a sauce in 3 hours.

Serve with spaghetti.

light olive oil, chuck roast, garlic cloves, fresh parsley, bay leaf, dried thyme, italian stewed tomatoes, tomato paste, water, salt and pepper