This is a great way to cook a grass fed roast as it cooks over a long time with moisture. The rich flavor of the pastured beef stands up very well to the wine and seasonings. We enjoy this roast with a simple butter pasta and salad.
Ingredients:
2 lbs boneless roast, preferably chuck and grass fed
1 lb beef bones (optional)
2-3 Tbs vegetable oil
1 Tbs butter
3 Tbs onion, chopped fine
3 Tbs carrot, chopped fine
2 Tbs celery, chopped fine
1 1/2 cups dry red wine
1 cup water
1 cup chopped plum tomatoes, fresh or canned
1 sprig of fresh thyme
a few leaves of fresh marjoram or organo
Salt
Freshly ground black pepper
Directions:
Preheat the oven to 350 degrees, choose an oven proof pot with a tight fitting lid that will accommodate the meat, but without a lot of extra space.
Brown the meat in the oil, then set aside on a plate.
Add the butter to the remaining oil and cook the onions over medium heat until lightly browned. Now add the carrots and celery and cook for 4 to 5 minutes longer.
Add the wine and allow it to bubble briskly for a minute, then add back the meat and bones if you have them. Pour in the water, tomatoes, herbs, salt and pepper. Bring to a boil.
Cover the pot, put it in the oven, and cook for 3 hours, turning the meat over every 30 minutes or so. Add a little more water if it becomes dry. The meat should be very tender after 3 hours.
Take up the meat onto a platter and cover.
If the juices in the pot are too thin (and they usually are), boil the liquid for a few minutes on top of the stove to reduce and concentrate the flavors. Cut the meat into slices, pour on the sauce and serve.
