Preheat oven to 350. Remove meat from packaging. Rinse it and shake off excess water. Sprinkle it with meat tenderizer and poke it all over with a fork.
2
Crush the 2 garlic cloves and place them in a cast iron or heavy duty frying pan with 1 TBSP olive oil. Place the meat in the pan on top of the garlic and oil, and brown it on both sides. Remove it from frying pan and place it into an oiled roasting pan or Dutch oven.
3
After removing the meat from the frying pan, pour the wine in the pan and deglaze it, scraping up all the pieces of flour and garlic. Turn off heat and set the wine mixture aside.
4
Slice the three onions into 1/4 inch slices. Lay the onion slices over the top of the beef. Then pour the wine from the pan over the onions and meat. Cover pan with aluminum foil and bake for three hours or until meat is fork tender turning once while cooking.
5
Check the meat after three hours. Turn it over and spoon the onion wine mixture over the top. If the meat can be pulled apart easily, it's done. If not, replace the foil or Dutch oven lid and give it another 15 minutes to a half hour. Serve with the onion/wine gravy mixture on top of the meat. The gravy is great over mashed potatoes too!
Ingredients
13 pound boneless chuck roast
meat tenderizer (sprinkled lightly over roast)
2garlic cloves (crushed)
½cupflour (for dredging)
1tbspolive oil
3large red onions (sliced 1/4 to 1/2 inch thick)
⅓bottle of good quality Merlot or Cabernet
Pam spray or a thin coat of olive oil on pan
Directions
1
Preheat oven to 350. Remove meat from packaging. Rinse it and shake off excess water. Sprinkle it with meat tenderizer and poke it all over with a fork.
2
Crush the 2 garlic cloves and place them in a cast iron or heavy duty frying pan with 1 TBSP olive oil. Place the meat in the pan on top of the garlic and oil, and brown it on both sides. Remove it from frying pan and place it into an oiled roasting pan or Dutch oven.
3
After removing the meat from the frying pan, pour the wine in the pan and deglaze it, scraping up all the pieces of flour and garlic. Turn off heat and set the wine mixture aside.
4
Slice the three onions into 1/4 inch slices. Lay the onion slices over the top of the beef. Then pour the wine from the pan over the onions and meat. Cover pan with aluminum foil and bake for three hours or until meat is fork tender turning once while cooking.
5
Check the meat after three hours. Turn it over and spoon the onion wine mixture over the top. If the meat can be pulled apart easily, it's done. If not, replace the foil or Dutch oven lid and give it another 15 minutes to a half hour. Serve with the onion/wine gravy mixture on top of the meat. The gravy is great over mashed potatoes too!
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