Tender Slow Cooked Roast in Red Wine Reduction

Sundays in the chilly autumn make me want to cook something low and slow. Something mouthwatering that will make my whole house smell delicious and dinner will be an eagerly awaited event. Something like a Sunday roast

My Pot Roast a la Giada is a staple but I was in the mood for something richer and more fragrant. Not as fatty as short ribs but with a deep, wine based gravy.

Chuck roasts are wonderful for slow cooking and you really can't go wrong since it will just shred and make a wonderful stew-like dish. The trick here, though, is reducing the gravy once the meat is cooked. Taste the sauce when it first comes out and again after you've reduced it and you'll marvel at the difference. And then you're going to be really, really hungry. I think I could live on this dish all winter long. Enjoy!





Ingredients
1 Chuck Roast, approx. 3-4 lbs.
2 Large onions, peeled and quartered
3 Large Carrots, peeled and quartered
3 Stalks celery, quartered
8 Cloves garlic, peeled
4 Cups veal stock *
1 1/2 Cups red wine
Handful of fresh thyme sprigs
2 Tablespoons all purpose flour
1 Tablespoon unsalted butter
1/2 Teaspoon salt
1/4 Teaspoon pepper or to taste

Place your roast in a large roasting pan or Dutch oven. I used my 6 qt. oven from Lodge. Add the onions, carrots, celery and garlic. Pour in the veal stock and wine. If you find you need more liquid, add beef stock. Season with salt and pepper and add in the thyme sprigs.

Cover (if you're using a roasting pan without a lid, cover tightly with aluminum foil) and place in a 350 degree oven. Cook for 5 hours.

Remove the meat from the pan and strain out the vegetables and herbs. Pour the liquid into a pot (or keep in the Dutch oven, if using), place on the stove top on medium heat and reduce until it's about halved in volume and almost syrupy. Thicken with a flour and water mixture and finish with the pat of butter.

The meat will be tender enough to shred. If you prefer, once it cools, wrap it tightly in aluminum foil and refrigerate overnight. Slice it the next day and reheat in the gravy. I served mine over buttery polenta. Makes approximately 8 servings.

* If you're having trouble finding veal stock, try your local butcher shop as they may have it. Or you can make your own following this recipe. Worst case scenario, use beef stock instead. Not quite the same flavor but still very good.