Chuck Roast w/ Winter Veggies Print Email

3-4 pound boneless chuck roast
Tony's Euro-crust, Tuscan Grill, Z Blend, or Steak and Roast Seasoning (or salt, pepper and herbs to taste)
flour to coat (optional)
3-4 TBS canola oil
1-2 cups red wine
4-6 cups beef broth or stock
bouquet garni (2 bay leaves and 1-2 sprigs each of oregano, thyme and rosemary tied together with kitchen string - or dry herbs as desired)
4 cloves garlic, lightly bashed
2 potatoes, 1 inch pieces - or baby potatoes
1.5 pounds carrots, 1-2 inch pieces
4 stalks celery, 1 inch pieces
2 onions

Season chuck roast and dredge in flour (flour optional). Heat a large Dutch oven, roasting pan or large heavy pot over a medium high flame and add 3-4 TBS oil, brown roast on all sides.

Add wine and deglaze pan, reducing until most of the wine is gone. Add stock, herbs and garlic. Cover tightly and braise on top of the stove at a low simmer, or in a 275-degree oven until the roast is almost as tender as you like, 3-5 hours depending on conditions and taste. Remove bouquet garni and discard.

Add chopped veggies and continue to cook until the veggies and roast are as tender as you like, about 60-90 minutes. Taste and adjust braising liquid as needed. Serve - or remove roast and veggies and make gravy.

Gravy: Allow 1-1.5 TBS flour for each cup of liquid (or half as much cornstarch), whisk into cold water, milk or cream. Temper/whisk in an equal amount of hot braising liquid and then whisk the blend into braising liquid - simmer to thicken, pour over sliced roast and vegetables. - Chef Mick, Tony's

Chef Notes: the nature of this dish, conditions and personal tastes leaves room for a lot of variation. Test for tenderness, adjust times, taste and adjust for the best results. This is a very flexible dish - don't be afraid to adjust ingredients to suit your taste.