Crazy Girl's Kitchen

Get ready:

• 1 4-5lb boneless beef chuck roast
• 4 Tsp olive oil
• 2 medium carrots, chopped
• 1 yellow onions, chopped
• 6 garlic cloves, minced
• 3 stalks celery, chopped
• 1 medium carrot, chopped
• 2 cups Burgundy
• 1 6oz can tomato paste
• 6 cup beef stock (more if needed)
• 2 bay leaves
• 1 Tsp dried oregano
• 1 Tsp dried rosemary
• 1 cup heavy whipping cream
• salt and black pepper

Now let’s play:

Heat up oil in a large dutch oven over medium-high heat while season the roast with salt and pepper. Sear all sides of the roast till golden brown. Set aside. Saute chopped onion with a pinch of salt for 2 minutes. Add minced garlic, celery, carrot, bay leaves, dried oregano, and dried rosemary; saute for two minutes. Add tomato paste, and pour in Burgundy to deglaze the pot. Add the roast back into the pot, and pour in beef stock to cover the roast by one inch. Bring to boil. Then cover, turn town the heat to low, and let it simmer till the roast is tender but not falling apart. When it’s done, take the roast out of the pot. Let it rest on a carving board for 15 minutes. Meanwhile, add heavy cream to the braising liquid. Bland the liquid into gravy with a immerse blander. Then cook the gravy to the right consistency and adjust the seasoning if necessary. When ready to serve, slice the roast horizontally against the grain at 1/2 inch thickness, and serve with gravy along the side.

After-play thoughts:

When there’s leftovers needed to be reheated, I find it better reheating the meat in the oven, with adequate amount of gravy spread on top and covered with foil.