- One chuck or arm roast
- sea salt
- black pepper
- 2 tablespoon rendered beef tallow or other cooking oil
- 3 large onions, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1.5 cups dry red wine
- 1 cup beef broth
Preheat oven to 325˚.
Pat roast dry and rub all over with two teaspoons salt and a half teaspoon black pepper.
Heat a large skillet or enameled dutch oven over high heat. When hot, add two tablespoons tallow or vegetable oil and brown roast on all sides, about ten minutes. Transfer meat to a plate.
Add onions to skillet and a pinch of salt and saute until translucent, about five minutes. Add garlic, tomato paste and herbs and stir like crazy to scrape the bottom of the pan and cook, about a minute. Add wine and broth and bring to a simmer. If using a dutch oven, add beef, cover and transfer to the oven. Or transfer liquids and beef to roasting pan, cover and place in the oven. After an hour, turn the roast.
Roast four to five hours or until the meat is very tender. Then uncover the pot and let the meat rest, in sauce at least 20 minutes. Cut into chunks, and slices and serve with the gravy and noodles or potatoes, and salad. Or shred the beef and place back in the sauce. The roast will be good served the day of but makes outstanding leftovers. Simply reheat shredded or sliced meat in the onion sauce and serve on a sandwich, with potatoes, however you like…. 🙂