- 1 lean chuck roast, boneless, about 3 to 4 pounds
- 1 teaspoon grill seasonings, such as steak seasoning or similar, or to taste (or salt and pepper)
- 2 tablespoons vegetable oil
- 5 strips bacon, diced
- 1 medium onion, coarsely chopped
- 2 carrots, diced
- 3 ribs celery, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 1 cup chicken broth
- 1 large fresh or dried bay leaves
- 1/4 teaspoon of dried leaf rosemary, crumbled
- 2 cups frozen pearl onions or fresh peeled pearl onions
- Heat oven to 300 F. Sprinkle grill seasoning or salt and pepper all over the roast.
- In a large Dutch oven or oven-safe pot over medium-high heat, heat the oil. Sear the roast, turning to brown all sides (about 1 to 2 minutes on each side). Remove the roast to a plate and set aside.
- Reduce the heat to medium and saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings.
- Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth.
- Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer.
- Cover the pan tightly and bake in the preheated oven for 3 hours, turning the roast after about 2 hours. Remove the roast and vegetables to a platter and tent with foil to keep warm.
- Strain juices from the roast into a saucepan.
- Put the saucepan with strained juices over medium-high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed.
- Slice the roast and serve with the vegetables and juices.
|Nutritional Guidelines (per serving)|
|Total Fat||48 g|
|Saturated Fat||17 g|
|Unsaturated Fat||23 g|
|Dietary Fiber||4 g|
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)