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Ingredients
• 2 lb boneless chuck eye roast
• 1 large onion – medium chopped
• 2 carrots – peeled, medium chopped
• 1 ½ lbs carrots – peeled, course cut ½ inch long
• 2 ribs celery – course cut ½ inch long
• 3 large garlic cloves – minced
• 2 tblsp vegetable oil
• 2 tsp sugar
• 1 cup low sodium beef broth
• 1 cup low sodium chicken broth
• ¼ tsp dried thyme or 2 sprigs
• 1 ½ cups water
• 1 ½ lbs small red potatoes
• ¾ lbs parsnips – peeled, course cut ½ inch long
• ¼ cup red wine
Preparation – Chuck Eye Roast
1. Place an oven rack to the lower middle position and set to 300 degrees
2. Trim excess fat from the roast and rub with salt and pepper
3. Add oil to a Dutch oven, on medium-high sear and brown the roast on each side for approximately 4 minutes, being careful to prevent the oil from smoking
4. Remove roast and set aside
Preparation – The Mirepoix
5. In left over fat, add onions, 2 carrots and celery to the Dutch oven, cook at medium heat, stirring frequently until golden brown – approximately 8-10 minutes
6. Stir in garlic and sugar until fragrant – approximately 1-2 minutes
7. Stir in beef and chicken broths and thyme, scraping off any fond from the bottom of the pot
Braising the Roast
8. Return the roast and juices to the Dutch oven
9. Add water until the liquid is half way up the sides of the roast
10. Bring to a simmer, cover and place the pot into the oven
11. Cook for 2 ¾ hours, turning over the roast every 30 minutes
Cooking The Vegetables
12. After 2 ¾ hours of braising the roast, add potatoes, carrots and parsnips to the pot, submerging them in the liquid, cover and return to the oven
13. Continue brazing for approximately 45 minutes to 1 hour, until vegetables are done – they should be firm, but tender
14. The roast should now be finished and very tender when pierced with a fork
Finish the Sauce & Serve
15. Remove the roast and vegetables and tent with aluminum foil
16. Add the wine to the sauce in the pot and simmer for 3-5 minutes
17. Slice the roast into ½ inch thick slices
18. Add ½ cup of finished sauce to the roast
19. Serve the meal and pass the remainder of the sauce
Guten Appetit, und Laß es Dir schmecken...!
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