Ingredients
- 3 to 3 1/2 pound boneless beef chuck
- 1 (750mL) bottle red wine
- salt and pepper
- 2 Tablespoons olive oil
- 1 (10.5 ounce) can beef consomme
- 1/4 cup tomato paste
- 1 Tablespoons herbes de Provence
- 1 Tablespoon Dijon mustard
- 3 cloves chopped garlic
- 2 bay leaves
- 1 onion, sliced
- 4 carrots
- 4 parsnips
- 2 cups cremini mushrooms
- 2 stalks celery
- 1/4 cup flat leaf parsley
Instructions
- Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
- The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
- Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
- In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
- When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
- Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours. Cook in crockpot for 3 1/2 hours.
- While the pot roast is cooking, prep your vegetables.
- After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
- Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.