Ingredients

The following ingredients have 4 Servings
  • One 4-pound chuck roast
  • Salt and pepper
  • ¼ cup flour
  • 2 tablespoons canola oil
  • 2 onions
  • peeled and quartered
  • 4 large carrots
  • split lengthwise and cut into 1 ½-inch pieces
  • 2 leeks
  • cleaned and sliced into half-moons
  • 2 cups sliced white button mushrooms
  • 2 cloves garlic
  • 1 cup red wine
  • 1 quart reduced-sodium beef broth
  • 2 tablespoons tomato paste

Instruction

  • Preheat oven to 300°F
  • Season all sides of roast with salt and pepper, then dredge in the flour
  • In a large Dutch oven, heat the canola oil over medium heat
  • Brown roast, 4 to 5 minutes per side, then remove and set aside
  • Reduce the heat under the Dutch oven to medium and add the onions, carrots, leeks, mushrooms, and garlic
  • Cook, stirring occasionally, about 5 minutes
  • Add the wine and scrape up any browned bits with a wooden spoon
  • Stir in the broth and tomato paste; add salt and pepper to taste
  • Place the roast back into the Dutch oven and nestle it in the broth and vegetables
  • Bring the liquid to a low boil, cover the pot and put it in the oven until the meat is fork-tender, 3 to 3 ½ hours
  • Transfer the roast to a cutting board and slice
  • Spoon the pan juices and vegetables over the beef when serving