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Servings: Serves 6
Cook Time: 195 minutes
Prep Time: 60 minutes
2 medium yellow onions, divided
3 cups water
1 cup red wine vinegar
1 cup red wine
4 sprigs fresh thyme
3 bay leaves
1 (3 1/2 to 4 lb.) boneless beef chuck roast, cut into 2 equal pieces
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
3 Tbsp. canola oil, divided
4 carrots, thinly sliced
3 ribs celery, cut into 1-inch pieces
3 Tbsp. all-purpose flour
10 gingersnap cookies, finely crushed (about 1/3 cup)
3 Tbsp. light brown sugar, packed
1/2 cup golden raisins
1. Prepare marinade. Halve and thinly slice one of the onions. Add to a large saucepan with water, vinegar, wine, thyme, and bay leaves. Bring to a low boil over high heat, stirring occasionally. Remove from heat and let cool completely, about 45 minutes.
2. Season chuck roast with salt and pepper and place pieces in a large deep bowl. Pour marinade over beef, cover, and refrigerate for at least 1 day and up to 2 days, turning twice.
3. When ready to cook the roast, preheat oven to 325 degrees F. Remove roast from marinade and pat dry, reserving the marinade.
4. In a large ovenproof stockpot or Dutch oven, heat 1 Tbsp. of the canola oil over medium-high heat. Add the roast pieces to pot and cook, turning occasionally, until they are browned on all sides, about 8 minutes. Transfer pieces to a plate and cover with foil.
5. Halve and thinly slice remaining onion, add to pot, and saute until lightly browned, about 5 minutes. Add carrots and celery to pot; saute 2 minutes more. Return roast to pot along with reserved marinade. Bring mixture to a low boil, cover, then place in oven and bake until roast is very tender, about 3 hours.
6. Transfer roast to a plate, along with cooked vegetables, using a slotted spoon; loosely tent with foil. Strain remainingliquid through a fine-mesh sieve into medium bowl or measuring cup and discard solids. Set aside.
7. Heat remaining 2 Tbsp. oil in roasting pot over medium heat. Add flour and cook, whisking constantly, until mixture is deep brown, 5 to 7 minutes. Gradually whisk in reserved liquid, gingersnaps, and brown sugar, then stir in raisins. Bring mixture to a simmer and cook, whisking frequently, until thickened, 5 to 7 minutes. Return roast and vegetables to pot and cook for 5 minutes more to warm through.
8. Transfer roast to a cutting board and let rest 5 to 10 minutes, then thinly slice against the grain if possible. Serve hot alongside vegetables with sauce spooned on top.
Source: Hannaford fresh Magazine, September - October 2013
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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