3.5 lbs. of beef shoulder or boneless chuck roastInstructions:
1 tbsp. olive oil
salt, pepper and italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup red wine
several carrots (I used 4 or 5 whole ones) peeled and cut length wise
(I used a cast iron pot w/ lid, the original recipe called for any pot with tight lid)
1. Heat oil on medium/high heat. Rub salt, pepper and italian spices all over meat. Brown roast in pot, all over, several minutes on each side. Don’t move roast while side is browning or it won’t brown well (according to recipe, but I can’t help but be a little nosy and peak). I think it was about 5 minutes on each side.Original recipe recommended serving with green beans and potatoes.
2. When roast is browned, lift up mean and add garlic cloves (peeled and whole) and onion to bottom of pan. Let roast sit on top. Add 1/2 cup of red wine. Cover. Bring to simmer (doesn’t take long) and then adjust the heat down to lowest possible to maintain low simmer when covered.
3. Cook 3.5 hours. Add carrots and cook until tender (10-15 minutes).
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