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Prep time
30 minutes
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Cook time
3 hours
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Serves
2
Author Notes
A rich wine sauce that will nock your socks off. Great with any red wine you have handy. Make it in advance of a dinner party. Enjoy your guests, then slip away to the kitchen undercover. You need only 10 minutes to reheat and glaze the carrots for a meal everyone. —GratedGarlic
Ingredients
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1.25 pounds
chuck roast
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1.5 cups
red wine
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1 cup
water
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1 tablespoon
tomato paste
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2 tablespoons
fresh thyme
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2
clove garlic
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1/2
onion
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3
large carrots
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1 tablespoon
butter
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1 tablespoon
honey
Directions
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Preheat oven to 300. Slowly heat cast iron Dutch oven to med-high heat and sear roast until all sides are brown. Remove.
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Add chopped onions and garlic and cook for 3 minutes until tender. Add 1/2 cup of red wine to deglaze pan.
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Add back seared meat, remaining wine, water, tomato paste and thyme. Cover and place in oven for 2 hours.
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Take out of the oven and simmer on a stovetop on low uncovered. Check for roast tenderness. When roast is fork tender, remove and slice into 1 inch sized portions. Return to pan and continue to stir periodically until sauce is well reduced (additional 30 minutes).
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When ready, braise carrots until tender. Add butter and honey and glaze. Serve as as a side of sweet.
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