Ingredients
- 3 lb chuck roast, shoulder cut
- table salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour, cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- 2 lb small yellow potatoes
- 1 lb carrots, chunks
- 2 bay leaves
- fresh parsley or cilantro
- fresh thyme
Instructions
- Start by seasoning the beef well, on all sides with salt and pepper.
- In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor [about 15-min]. Transfer to a plate.
- To the grease left in the pot, add in onions and garlic and saute until onions are translucent [about 2-3 minutes]. Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce <1-2 minutes>. Add beef broth, a few sprigs of fresh thyme and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
- When done, garnish with fresh parsley or cilantro and serve.
