Ingredients:
-2 large sweet onions, small dice -1 large red onion, small dice -2 large carrots, small dice -2 celery stalks, small dice -2.5 lbs chuck roast -1 Tbsp onion powder -1Tbsp garlic powder -8 oz tomato paste -1 tsp dried oregano -2 bay leaves -1 Tbsp beef bouillon -ground black pepper to taste (I like a lot) -salt to taste -1-2 cups of water -vegetable oil Instructions: 1) Preheat oven to 325F. While oven is preheating brown the onion, carrots and celery over medium heat with vegetable oil in a large stock pot. 2) Once veggies are browned remove from the pot and add more oil if necessary. Rub the chuck roast with salt, garlic powder and onion powder. Brown all sides of the chuck roast. While browning the last side of chuck roast add the tomato paste. This allows it to cook off and release more flavor. 3) Add the water, browned veggies, beef bouillon, oregano, bay leaves and ground pepper. Stir to make sure the bouillon and tomato paste is evenly distributed. 4) Cover with a lid and bake for 2.5-3 hours or until the chuck roast is pull apart tender and shred the meat. Serve over your favorite noodles and enjoy! Notes: 1) I keep and freeze my parmesan and romano cheese rinds. I recommend you do the same, because they add a lot of flavor to pasta sauces. I added two when I made it, and just adds a little extra flavor. 2) You will see many different recipes add white wine to this sauce, you can do the same, I just did not have any when I developed this recipe. I would recommend adding a 1/4 cup. Add it before the water and make sure you cook it off. 3) I ended up turning leftovers into chili since there was a lot leftover. If you would like to do the same add your favorite canned beans, cumin, chili powder and paprika. Serve with rice. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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