Note: There is no separate listing
of ingredients or yields because, as the article explains, you choose
your own amount of ingredients.
Marinate
the chuck roast overnight in red wine to cover, with chopped onions
and carrots.
In a heavy pot just large enough to hold it, brown the meat over
high heat in a small amount of oil. Strain the marinade, reserving
the vegetables and wine separately. Pour the oil used for browning
the meat out of the pot and a little new oil. Add the vegetables
and stir over medium heat until browned.
Add
the browned meat to the vegetables and pour over the wine from the
marinade.
Pour
over enough beef or chicken broth or water to come halfway up the
sides of the roast. Nestle a bouquet garni (a combination of herbs,
the traditional being thyme, bay leaf and parsley, either tied together
or placed in a cheesecloth bag) in the vegetables. Bring to a slow
simmer over medium heat.
Cover
the pot with aluminum foil. Push down the center of the foil so
the moisture that accumulates inside the pot will condense on the
underside of the foil and drip down on the roast and baste it. Put
in a 325 F oven for 3 hours. |
