Ingredients:
1 three lb chuck roast, tied
Few tablespoons all purpose flour
2 yellow onions
3 cloves garlic
1 turnip
3 carrots
1 package diced portobello mushrooms (1 pint...could also use button mushrooms)
1 bottle of medium bodied fruity red wine (avoid using really something heavy on the oak flavor)
1 can of tomato sauce (just pureed tomato, different from marinara/pasta sauce), 29 ounces
1 can tomato paste - 6 ounces
1 fresh herb bouquet (parsley, thyme, oregano & rosemary - took a few springs of each, tied together)
1 package french onion soup mix
Roll your tied chuck roast in flour. Heat olive oil in a dutch oven (or large heavy bottomed saucepan with lid) over medium heat and brown roast on all sides - this will take around 20 minutes total. Leave on each side for a few minutes. Remove roast from pot, set aside.
Saute onions (add more olive oil if necessary) until wilted. Add crushed garlic and cook for another minute ish. Add mushrooms, carrots and turnip (all chopped). Cook for several minutes, then add roast back to pan. Add wine, tomato sauce, tomato paste, herbs and onion soup mix.
Cover the pot and reduce heat to simmer. Leave for 2-3 hours, however long it takes to easily stick a fork through the meat. Make sure to turn your roast half way through if it isn't totally submerged in the liquid.
Remove roast and set aside again. Cover with foil. Take out the herb bouquet and turn heat up and let sauce reduce to desired thickness. Slice meat, serve with mashed potatoes (recipe posted separately) and ladle sauce with veggies over the whole thing.
This is the roast, all ready to eat, out of the pot:
This is the sauce, after it has reached the desired consistency:
This recipe makes plenty of sauce, so ladle generously over your meat and potatoes!
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