This meal comes together very easily and is a great main dish.
- One chuck roast (about 5-lbs.), cut into 4-inch pieces
- Salt & pepper to your liking
- 2 Tbsp. extra virgin olive oil, plus a drizzle more as needed
- 3 medium onions, sliced
- 1 16-oz. package of button mushrooms, cleaned and cut in half
- 2 Tbsp tomato paste
- 3 Tbsp flour
- 3 cups of Pinot Noir (or other red wine with high acidity and low alcohol or substitute with the same equivalent of beef broth)
- 2 bay leaves
- 1 tsp. ground thyme
- 1 tsp. garlic powder
- 1 tsp. oregano
Preheat oven to 350 degrees Fahrenheit. Pat the meat dry. Add some salt & pepper to season. On the stovetop, heat oil in a Dutch oven on medium-high heat. When the oil is hot, brown the meat in small batches. To do so, place some cut meat in a single layer and brown on all sides, about three minutes per side. Set meat aside. Repeat with the next batch, adding a drizzle of more oil if needed. When the last batch is done, remove meat from the Dutch oven and set it aside. Reduce heat to medium-low. Add the onions and mushrooms. Allow them to cook down, about 4 to 5 minutes. Stir in the tomato paste and flour. Then, return the meat to the Dutch oven. Add the wine and remaining dried spices (bay leaves, thyme, garlic powder, & oregano). Give a stir. Note that the meat will sit just above the liquid line. Bring the pot to a boil. Then remove from heat, cover Dutch oven, and cook in the oven for 2 ½ to 3 hours, until meat is cooked and tender. Serve over homemade mashed potatoes or hot buttered noodles.
Fun fact: Braising meat is a method that involves searing meat first to enhance flavor, then cooking it in a liquid. It is a technique that many chefs embrace because it maximizes the taste and texture of meat and vegetables. Braising can involve various types of liquids, including juice, stock, milk, wine, or vinegar. After the meat is seared, the use of liquid during the cooking process yields tender and succulent meat.