Unique Finds

Break out your grown-up palate because this meal is for the grown and sexy, with red wine that adds a bold and luscious taste. Instead of the standard onion soup and mushroom treatment, I added garlic, thyme, rosemary, and a bay leaf that makes the meat the star of the show. I find that green beans and carrots are the perfect co-stars and will leave you wanting an encore.  

Ingredients 

1 (4 pound) chuck shoulder roast, trimmed

1 tablespoon kosher salt, divided

1&1/2 teaspoons freshly ground black pepper

2 tablespoons olive oil 

2 tablespoons of  S.A.S.S. Seasoning

2 white onions, diced large

2 garlic cloves, chopped

2 thyme sprigs 

2 rosemary sprigs

1 bay leaf 

1 cup dry red wine, such as Cabernet, Sauvignon, Merlot, or Pinot Noir

4 cups beef stock

3 carrots, peeled and chopped

Method

Preheat the oven to 375 degrees Fahrenheit.

Season the roast evenly with one and a half teaspoons of each of the salt and pepper. Heat oil in large Dutch oven or heavy bottomed-pot over medium-high heat. Brown roast on all sides. 6-10 minutes. Remove the roast from the pot. 

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To the same pot add the white onions and sauté until translucent, about 5 to 6 minutes. 

Add the garlic, thyme, rosemary, and bay leaf and cook for 1 to 2 minutes. Season with remaining salt. Deglaze the pan with 3/4 cup wine, scraping the browned bits from the bottom of the pot. Allow the wine to reduce by half. Add the beef stock, bring to a boil then add the chuck roast back to the pan.

Cover the Dutch oven and bake for 1 hour. At the 1 hour mark, add the remaining 1/4 cup of wine and the carrots. Roast for an additional 1 to 1&1/2 hours, or until the vegetables are done. Slice and shred to serve.