Directions
- 1Grab a chuck roast and cut it into pieces.
- 2Heavily salt the pieces of chuck roast and set aside.
- 3Roughly chop celery, onions, and carrots.
- 4Sear the chuck roast pieces in high smoke point oil until browned.
- 5Dump the oil out of the pot.
- 6Add the chopped vegetables to the pot.
- 7Add two cloves of garlic to the pot.
- 8Keep the pot on high heat and toast it for a few minutes.
- 9Add two cups of red wine and scrape the bottom of the pot.
- 10Add the seared chuck roast to the pot.
- 11Add two cans of peeled San Marzano tomatoes.
- 12Add enough stock to cover everything.
- 13Cover the pot with aluminum foil or a lid and bake in a 450°F (232°C) oven for 2.5-3 hours or until the meat is tender.
- 14Season with salt.
Ingredients
- 1 chuck roast
- 1 generous amount salt
- 2 stalks celery
- 1 onion
- 2 carrots
- 1 glass high smoke point oil
- 2 cloves garlic
- 2 cups red wine
- 2 cans peeled San Marzano tomatoes
- 1 enough to cover everything stock
Equipment
potcutting boardknife
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