So, there's this little thing called pinterest.
Snow day + pinterest = my first attempt at a roast! Seemed easy and it was! There was a lot of prep work, but my notorious ability to forget a step in a recipe seemed muted today. Check out the original recipe here. Why all the pics? Because the more pictures a recipe has, the less likely I am to make a mistake.
- 1/2 pound thick-cut bacon, diced
- 2 lb beef chuck roast
- Coarse salt and fresh ground pepper, to taste
- 2 tablespoons butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary leaves, chopped
- 1 cup dry red wine
- 1/2 cup water
- 1 can (14 ounces) diced tomatoes (I bought fire roasted for an added smoky flavor.)
- 1 pound small white potatoes, halved
- 1 bunch of small carrots, cut into 2-inch pieces (I love carrots, so I put in more!)
- 3 stalks of celery, cut into 2-inch pieces
- 2 cups pearl onions, trimmed and peeled
Dice up the bacon and crisp it on medium heat.
So this isn't diced, but who likes chopping uncooked bacon?! Next time though, I will definitely dice it and sharpen up my knives.
Scoop out the crisp bacon and let dry on paper towels. Salt (really, really salt) and pepper the dried chuck roast. I added a light dusting of flour to help brown the roast. Sear all sides. Take the roast out and have place on a waiting plate.
Add the butter and onions. Cook until the onions are translucent and smellin' good!
Add the rosemary and garlic and let the aroma make your mouth water.
Add about 1/4 of the wine and deglaze the pan. Pull all that goodness into the sauce. Then add the rest of the wine and the water.
My neub self bought pinot noir and after tasting it I thought it would be too sweet, but I was really happy with the taste of the sauce in the end. So pick your favorite red wine and it'll all taste fine in the end.
Add the tomatoes.
Reintegrate the seared chuck and bring the sauce to a simmer. Cover the pot and put it in the preheated oven at 325 degrees for three hours.
After three hours, add the chopped vegetables. I added more water to bring the water level up to barely cover all the vegetables. Cover and return the pot to the oven for another hour or until your vegetables are tender and ready.
Remove the roast from the pot and let sit for fifteen minutes. Slice the roast , plate and add some veggies and sauce for a complete meal. We added a little sriracha sauce because we like a little bit of heat. I even ate the pearled onions and celery! That says something about the sauce! The chuck was perfectly tender and awesome. Next time, I will add green beans. Can't believe I didn't think to add them.
This pinterest recipe was tested and approved. Enjoy!