Despite the wine, this is a fine meal to serve the kids. The alcohol burns off with the long cooking.
Recipe by: Melissa Graham
Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.
INGREDIENTS - 6 servings
1 Tablespoon Olive Oil, extra virgin
1 Large Yellow Onion
6 Clove Garlic
1 Cup Beef Broth
1 Cup Red wine
14 Oz canned tomatoes
Teaspoon dried basil
1 Pinch Red Pepper Flakes
3 lb Chuck Roast, boneless
Season the roast with salt and pepper. Brown it on all sides in a Dutch oven over set over medium-high heat. Remove the meat to a plate.
Reduce to a low simmer, cover, and cook for 3-5 hours until extremely tender, flipping the meat about half way through. This can be done in a slow cooker on low, which would take about 6 hours. Remove the meat from the pot and put onto a plate. Reduce the sauce by increasing the heat to medium high. Let the sauce reduce to your preference. Adjust the sauce seasoning with salt and pepper. Serve on top of the polenta.
Reduce the heat to medium and add the olive oil. After about a minute, add the onion, stirring until softened and slightly browned, approximately 10 minutes – you may need to reduce the heat to medium-low. Add garlic and cook for approximately 2 minutes. Add red wine and bring to a boil. Reduce slightly. Add broth, tomatoes, basil, oregano and red pepper flakes, return to a boil. Add the chuck roast and any juices that have accumulated onto the plate.
Reduce the heat to a low simmer, cover and cook for 3 to 5 hours or until the meat is extremely tender. Flip the meat about half way through.
Transfer the meat to a plate. Increase the heat to medium high and reduce to your preference. Season the sauce with salt and pepper to taste. Serve on top of polenta or pasta.
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