Ingredients
5 lbs. Beef Chuck Roast
2 slices Thick Cut Bacon
3 Tbsp. Olive Oil
5 Carrots
12 oz. bag Frozen Pearl Onions
3.2 oz. Baby Portabella or White Button Mushrooms
3 cloves chopped Garlic
6 sprigs Thyme
2 dried Bay Leaves
1 750ml. Bold Red Wine
3 cups Beef Stock
1/3 cup chopped Parsley
Salt
Pepper
1/3 cup Flour
❃❃Serves 6 – 8❃❃
Preparation
Preheat oven to 375.
Cut chuck roast into pieces slightly larger than bite size, cut bacon into lardons, chop garlic, remove stems and cut mushrooms into quarters and cut carrots into large pieces.
Cook
Add 2 Tbsp. olive oil and bacon to the bottom of a heavy bottomed stock pot or Dutch oven over high heat. Cook until bacon is crispy and remove bacon with a slotted spoon to a separate plate. Salt and Pepper the beef and put into the bottom of Dutch oven in a single layer, in batches, and brown on all sides. As the beef browns remove to a plate and continue until all meat is done.
Add remaining 1 Tbsp. olive oil and add carrots. Cook carrots until they being to brown and then add onions and garlic. Cook for a couple minutes.
Add ¼ of the bottle of wine to the pot and deglaze the pan scraping up all the brown bits. Once the pan has been deglazed add the remainder of the wine, thyme, bay leaves, cooked meat and beef stock to the pot.
Cover and put into the oven for 1 hour and then add mushrooms. Cook an additional 1 – 2 hours or until meat begins to fall apart. When the cooking is complete remove from oven and remove bay leaves and thyme stems. Whisk 1 cup of the cooking liquid with the 1/3 cup flour, once incorporated add back to pot and stir until the mixture thickens. Stir parsley into the beef mixture and add salt and pepper to taste.
Assemble
Serve over mashed potatoes, steamed potatoes or noodles.