Beef Braised in a Red Wine Sauce




Makes 4 servings



Ingredients

3 ½ pounds boneless chuck roast,trimmed
1 bottle cabernet sauvignon
2 large tomatoes, chopped
2 medium onions, coarsly chopped
2 medium carrots cut into ¼-inch thick slices
3 medium celery stalks cut into ¼-inch thick slices
5 cloves garlic, chopped
Parsley, rosemary and thyme – 1 tsp each dry, or ½ cup fresh parsley, 1 tbsp fresh rosemary and 1 tbsp fresh thyme
Salt & pepper, to taste
Instructions


  1. Divide the roast into two fairly equal pieces by splitting down the center, using the seam of fat as a guide. Trim the excess fat, leaving a thin layer above the meat. Pat the meat dry with paper towels and coat generously with salt and pepper.
  2. Brown the meat in a large nonstick skillet over high heat in 1 tbsp olive oil. Remove the browned roast, leaving the juices and oil behind, and reduce heat to medium. Sauté the garlic, onions, carrots, and celery together with the tomato paste. Add the wine, tomatoes, rosemary, thyme, and parsley. Increase heat to high and bring mixture to a boil. Occasionally whisking, boil for about 15 minutes, or until the vegetables break down and the sauce thickens and reduces to about 3 ½ cups. Season to taste with salt and pepper.
  3. Transfer the meat and the sauce to a Crock-Pot, cooking covered on high for 3 hours, turning the meat with tongs every 45 minutes.
  4. After the roast is cooked, transfer it to a cutting board and let it sit for about 5 minutes. Cut the meat into ½-inch slices, and served in deep plates with sauce poured over the sliced beef.

Nutritional Info
Per serving

Calories 450
Protein 63g
Carbs 18g
Total Fat 14g
Sat Fat 2.6g
Fiber 4g
Sugar 8g