Ingredients
2 cups beef stock
Salt and pepper
1 (4-pound) beef chuck roast
2 tablespoons olive oil
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery stalk
3 cloves garlic, minced
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
3 tablespoons tomato paste
5 cups red wine ( I substituted grape juice and then used 1 tsp of vinegar to cut the sweetness)
1 (28-ounce) can whole tomatoes, drained and crushed
Directions
Season the beef with salt and pepper. In a large skillet or sauce pan, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, basil, and tomato paste. Add the wine/juice and simmer until it is reduced by half, about 20 minutes.
Add the beef, tomatoes, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.
Transfer the meat to a plate or shallow pan and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Bring the liquid to a boil and simmer until it is slightly thickened; add salt and pepper. Slice meat and return to sauce. Serve with Herbed Polenta.
