Oh- what a busy time! So sorry it has taken me a while to get this recipe up for you. Anyway, it is certainly worth having. One of those lazy day slow cooked meals, when you really feel like pottering elsewhere or reading a book. This is just that sort of a meal to cook then: after the initial prep, you can leave it for long hours to cook gently, with just a peep or two to make sure it is coming along nicely. It was the wonderful Babs in Los Angeles who brought my attention to this gorgeous recipe. I’ve tweaked it with the addition of chocolate, something my chef friend Tuffy Stone recommends for slow cooked meat. Thank you Marcella Hazan for provinding the original recipe.
Beef Pot Roast
- 1/2 cup vegetable oil
- 2.5 kg piece of chuck steak
- 1 large onion chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 2 cups dry red wine
- 1 cup beef stock
- 1 tin chopped tomatoes
- 1 tablespoon each of fresh thyme and marjoram, chopped
- salt and pepper to taste
- 1 tablespoon fine dark chocolate
- Preheat the oven to 180 degrees celsius.
- On the stove top, heat the oil in a large, heavy based, oven proof pan.
- Brown the meat on both sides, remove to a plate and set aside.
- Using the same pan, heat a little more oil if necessary.
- Now brown the onion, and add the celery and carrot, stirring gently for about five minutes.
- Put the piece of meat back in the pan, pour int the wine, and bring it to the boil.
- Add the broth, the tomatoes, fresh herbs, and seasoning.
- Cover with a tight lid, and put this in the oven to cook slowly for three to four hours, or until very tender. You should be able to pull the meat apart with a spoon.
- During the cooking time, check the pot every now and again and baste the meat with the gravy.
- After three hours, add the pieces of chocolate and stir it into the gravy. Adjust seasoning if necessary.
- When the meat is very soft, your roast is ready to serve.
- Delicious eaten with mashed potato, soft polenta or risotto, and a green salad.