How to make it

  • In a 4 to 6-quart Dutch oven Add olive oil. Sprinkle roast with salt and pepper. Brown the meat on all sides in hot oil, about 10 minutes. Transfer meat to a plate; reserve drippings in pan.
  • Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 5 minutes or until light brown. Add the butter until melted.
  • Lower heat to medium and sprinkle in the flour. Cook for 3-5 minutes stirring continuously.
  • Add the wine and increase heat to med-high, scraping the bottom of the pan with a wooden spoon. Simmer for 3-5 minutes.
  • Stir in undrained tomatoes, chicken stock, mushrooms, basil, and oregano. Reduce heat to medium. Return beef to pot and add the bay leafs.
  • Cover the pot and transfer to a pre-heated 300-degree oven. Cook about 1 hour. Check and make sure its not boiling. Reduce heat if needed to 275 degrees. Cook for an additional 1-2 hours until beef is tender checking hourly. Turn off oven and let it sit in the oven untouched for 30 minuets. Remove the pot from the oven and transfer meat to a cutting board slicing against the grain. Add cream to the sauce. Salt and pepper to taste. Serve the sauce over 1 lb of Egg Noodles, Polenta or Pasta.

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