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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 1/2 pound rolled and tied boneless beef chuck roast 1 tsp. salt 1 tsp. pepper 1 tbsp. olive oil 1 slice bacon, minced 1 1/2 cups chopped onion 3/4 cup finely chopped celery 3/4 cup finely chopped carrot 1 tbsp. minced garlic 28 ounce can whole tomatoes in juice 1 cup dry red wine 1/4 tsp. dry thyme
Directions
Season meat all over with salt and pepperr. Brown in oil on all sides. Reserve meat. Discard oil. Add bacon to pan and cook 2 minutes. Add onion, carrot and celery and cook 5 minutes, stirring often. Stir in garlic and cook 1 minute. Add tomatoes with juices, wine and thyme and bring to a boil. Break up tomatoes with a spoon. Add meat. Cover and cook over low heat about 3 hours until meat is very tender. Turn meat 3 to 4 times during cooking. Remove meat from pot and let stand 10 minutes. Boil sauce 5 minutes until slightly thickened. Slice meat and serve with sauce.
Serves 6 to 8.
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