Beef Braised in Red Wine

I know what you are thinking. “Why in the world is she braising anything in August? It’s hot outside!” Normally I would agree with you, but the last few days have been unseasonably cool. Mid 70’s all week! Weather like that just gets me thinking about autumn which is probably my favorite season. And where there is autumn there is pot roast! And I LOVE pot roast. But I don’t love pot roast in the crock pot. And I don’t love pot roast that has been in a roasting pan all day in the oven. In short I don’t love dry pot roast. I love juicy, flavorful, meaty pot roast. And that’s exactly what Braised Beef in Red Wine is. You know you have done well when the beef shreds effortlessly and the meat is almost purple.
This is one of those recipes that gets even better with age. If you are making this dish for company, make sure you make it 2 – 3 days in advance. Trust me on this. If you aren’t having company over this is a great meal to make to last you all week ( if it makes it past the first dinner). I have plans for Shredded Beef Tacos tonite.
I recommend serving this over something hearty like mashed potatoes, polenta, or grits.

Oh! I would like to remind everyone to please take the time to enter the giveaway below!!!!

Beef Braised in Red Wine

2 T olive oil
1 ( 3lb ) boneless beef chuck roast
1 t. salt
1/2 t. pepper
1/4 lb bacon, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
3 T tomato paste
2 cups of full-bodied dry red wine ( I used a Cabernet Savignon. It doesn’t have to be expensive)
2 cups water

Put oven rack in the middle and preheat oven to 325
Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned.
Add the veggies and cook until they are softened and golden brown.
Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.

Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.

Cook for 2 1/2 to 3 hours or until meat is very tender.

Remove from pan and slice across the grain. Serve on top of potatoes or grits and top with sauce from pan.