3 1/2 lb. chuck roast
2 1/2 cups of red wine
2 1/2 cups of beef stock
6 tbsp. minced garlic
1 large sweet onion, diced
2 tsp. sea salt
2 tsp. black pepper
2 tsp. cayenne pepper
2 tsp. dried ground sage
2 tsp. cumin
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. dried basil
3 large carrots, diced
2 large beets, diced
4 large potatoes, diced
1/4 cup olive oil
2 - 3 tbsp. of Wondra flour
Directions:
You're going to need a large dutch oven and a large roasting pan. Preheat the oven to 325.
Mix the dry spices all together to make a spice rub. Use 1/2 of the rub to coat the roast on all sides. Lightly coat the bottom of a roasting pan with olive oil, throw in the diced carrots, beets, and potatoes, spray the vegetables on the top with cooking spray, and then sprinkle the remaining 1/2 of the spice rub over the vegetables. Place the remaining vegetable oil into the dutch oven and put the dutch oven on the stove over medium-high heat. Place the diced onion and garlic into the hot oil. Cook until the onion becomes translucent, stirring frequently, about 6 minutes. Place the roast in the hot oil with the onions and garlic and sear on all sides, about 2 - 3 minutes on each side. Add in the red wine and beef stock and stir it up. Put cover on the dutch oven and place into the oven for 3 - 3 1/2 hours.
Place the roasting pan with the vegetables into the oven separately with 1 hour of cooking time left. Once the roast is done, carefully take it out of the dutch oven (it'll be very tender!!!) and set aside. Skim any excess fat off the top. Place the dutch oven back on the stove over medium heat and add the Wondra flour. Stir frequently until a nice gravy forms. Turn off the heat, place the roast back into the gravy, and serve with the vegetables.
Makes 6 servings.
