Ingredients :

4 1/2 lb Beef Chuck Shoulder Roast


4-5 tsp TAK Seasoning (see notes below) or use your favorite beef seasoning — enough to cover roast


4 tbsp All-Purpose Flour separated


¼ c Canola Oil


1 Yellow Onion quartered and thinly sliced


6 Carrots peeled and sliced on a ½” bias


2 Cloves of Garlic minced


1 c Dry and Bold Red Wine such as Malbec or Cabernet Sauvignon


2 c Unsalted Beef Broth


1 tsp Kosher Salt


½ tsp Black Pepper


2 Fresh Rosemary Sprigs


3 Fresh Thyme Sprigs


Instructions :

Preheat oven to 325° Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour. 


Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate. 


Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so. 


Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.


Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven and bake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy. 

Reviewed by gf-recipes on April 26, 2022 Rating: 5

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