November 29th, 2004|
Serves 6 Prep time: 30 min / Cook time: 2 hours 30 min.
Works best on the stove/oven but I've used a
Wegmans Pan Searing Flour
2 Tbsp vegetable oil
1 pkg (40 oz) Food You Feel Good About Stew Vegetables, potatoes halved ---you might want to add extra onion, carrot, potato since this makes a lot of sauce.
5 cloves whole garlic
1 can (6 oz) tomato paste
1 Tbsp Wegmans Herbes de Provence (can substitute any combo of basil, thyme, rosemary, savory, lavender)
little bit of black pepper
2 cups red wine (for best results, substitutions not recommended)
2 cans (14.5 oz each) beef broth
2. Heat oil on MEDIUM in large braising pan. Brown chuck roast lightly on all sides, 8-10 min. Remove meat; set aside. Discard all but 1 Tbsp oil.
3. Add stew vegetables, minus potatoes (leave them in if this is a pain), to pan; cook 4-5 min. If too dry and sticking to the pan, add a bit of the beef broth. Add garlic; cook 8-10 more min, stirring occasionally. Add tomato paste and herbes de Provence. Again, if too dry, add a bit of the beef broth. Stir; cook 3 min. Add wine; reduce to syrupy consistency, 3-5 min.
4. Add broth, potatoes and return meat to pan. Bring to simmer; cover and place on middle rack in oven. Braise 2 hours.
5. Carefully remove lid. Continue to cook 30 min longer (may not need more than 10 minutes) or until chuck roast is fork-tender.
6. Remove pan from oven. Transfer meat to serving platter. Salt and pepper to taste. Pour sauce over chuck roast; serve.
Nutrition Info: Each Serving (5 oz meat, 1-3/4 cups sauce) contains 540 calories, 31g carbohydrate (6g fiber), 34g protein, 32g fat (14g saturated fat), 105mg cholesterol and 850mg sodium. ~ Diane
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