Serves 6

4-5 lb boneless beef chuck roast

Salt and pepper

2 tbsps butter

2 tbsps olive oil

4 slices bacon, coarsely chopped

1 large white onion, coarsely chopped

6 cloves garlic, peeled and left whole

3 whole shallots peeled and separated but cloves left whole

2 cups red wine

2 cups beef broth

2 bay leaves

2 tbsps fresh minced thyme

1 tsp dried oregano

½ cup crushed tomatoes

2 large carrots, diced

½ lb mushrooms, cleaned, stems trimmed, left whole

Salt and pepper to taste

2 tbsps minced fresh parsley


Heat oven to 300F

Heat butter and olive oil in a large Dutch oven or ovenproof pan that is large enough to hold the pot roast.

Season roast with salt and pepper and brown on all sides. Remove and set aside. Add bacon, onion, garlic and shallots and sauté until vegetables are starting to brown, turning frequently to coat. The shallots and garlic should be lightly browned on all sides. Stir in wine, broth, bay leaves, thyme, oregano and crushed tomatoes. Boil for 2 minutes stirring constantly. Return meat to the pot. Cover with a lid or tightly fitting foil and place in the oven. Bake for 1-½ hours. At this point add the carrots and mushrooms and turn the roast over. Cover again and cook for an additional 1 ½ to 2 hours.

When done remove roast from pan and place on a warmed platter. With a slotted spoon remove the carrots and mushrooms and place around the roast. Place pan over medium heat and let the sauce simmer for 2-3 minutes until it thickens slightly. Remove the bay leaf, season with salt and pepper and pour enough sauce over the roast to cover then serve the remaining in a dish on the side. Garnish with parsley and serve with classic mashed potatoes.

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