Ingredients
For roast:
- 2 1.5 lb chuck roasts (or one big 3-4 lb roast)
- 2 1/2 cups beef broth
- 1 cup red wine
- ½ cup brewed coffee
- plenty of salt and pepper
- 2 bay leaves
- 2 whole garlic cloves
For Beurre manié (a fancy French term for flour and butter mashed together to thicken the sauce):
- 2 tablespoons soft butter
- 3 tablespoons flour
Instructions
- Preheat oven to 300 degrees F.
- Season beef generously with salt and pepper and a drizzle of vegetable oil. Heat a heavy bottomed pan until it's very hot. (you also might want to throw open the doors and windows and turn on your exhaust fan)
- Add beef and allow to get very brown before flipping and browning other side. When I'm using two roasts, I do this in batches. Don't overcrowd the pan or you won't get a good, hard sear.
- Remove meat to a plate and pour off any excess fat from the pan. Add liquids, bay leaves, garlic cloves and bring to a boil. Return meat and any juices to pot and place in oven. Cook, partially covered for 4-5 hours until meat is extremely tender.
- Carefully remove meat to a platter, and skim off as much fat as you can from the liquid in the pot. (if you have a fat separator/gravy separator contraption, now is a good time to use it!)
- If you want to thicken the sauce, place pot over medium heat, mash together the beurre manié butter and flour on a small plate or in a small bowl and whisk the paste into the boiling liquid. Allow to bubble until it reaches your desired thickness, a few minutes is usually sufficient. Taste for seasoning. I never add extra salt, between the saltiness of the stock, and the salt on the beef I find it's not necessary, but just check. Add salt and pepper if you think it needs it.
- Before adding meat back to sauce, remove any large chunks of fat, and break meat up a bit. I don't like to shred it, but feel free to shred if that's what you like. I prefer to break it into fairly large pieces.
- Serve with mashed potatoes, polenta, egg noodles, or just some good crusty bread and any veggie of your choice. Peas and corn are always a hit around here. Also, mushrooms cooked in butter and wine are always a good choice. Garnish with fresh herbs if desired.
Slow Cooker Instructions:
- Follow steps 2-3 as instructed above.
- Add browned beef to slow cooker along with remaining ingredients.
- Cover and cook on low for 6-8 hours until beef is very tender
- To thicken sauce, remove meat, strain liquids into a sauce pan and follow steps 6-8 above.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: dinner
- Method: stove top, oven
- Cuisine: american