Ally's Kitchen
Don’t underestimate the value and flavor of the chuck roast…I mean this is ‘chuckie’ at his best, and when slow roasted with smoked paprika and some other spices, it’s fall apart, velvety soft and baby butt tender meat! I roast chuckie til he’s about 20 minutes from being done then I add my veggies, continue roasting another 20-30 minutes, take out of the oven, keep covered and just put on the stovetop on a low low heat. In no time at all the veggies will get tender, but not mushy. They’ll retain some of their vibrant colors and they’ll plate nicely if you want to serve on a platter. However, I say why do that when it’s just so peasant and ‘Boho’ chic to serve right from the big skillet in which chuckie was cooked! I served this for dinner, and I’m afraid my food seekers were starving so, I couldn’t bear to make them wait another second while I took plated glamour shots. You’ll just have to imagine how gorgeous this looked on cobalt blue plates!
Serves: 4-6 Preheat Oven to 275
What you need:
2 ½ to 3 pound chuck roast
1 tsp sea salt
1 tsp white pepper
1 tsp smoked paprika
1/3 cup flour
½ cup canola or coconut oil
1 cup red wine
4 cloves of garlic sliced
1 shallot sliced
4 cups water (divided)
What you do:
Mix together the salt, pepper and paprika then coat the entire chuck roast patting in with your hands. Next, coat entire chuck roast with flour again patting into meat.
Over medium heat in large roasting pan, heat the oil. When hot, place chuck roast in and brown one side then the other side. Pour wine slowly into pan; it will sizzle and start a simmering boil. Place garlic and shallots on top of the meat. Let the wine boil for about 3-5 minutes. Pour in the about 2 cups of the water. Cover with lid and place in preheated 275 oven for about 3-4 hours. You need to check to add more water.
©2012 Alice D’Antoni Phillips Ally’s Kitchen
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