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chuck wagon.

February 9, 2014

it is a rainy, grey day & that is a great reason to be cozied-up in the house with good music & slow-roasting a chuck roast with red wine, garlic & herbs.  my favorites are coming over for dinner this evening & i am so looking forward to seeing them.  when i have friends over for dinner i want them to anticipate an amazing meal – obviously it has to be delicious, but i also want it to make them feel taken care of, relaxed & happy.  this past week was a somewhat taxing one but i am hopeful that this braised, fall-apart, tender beef will usher in a restful weekend.


chuck roast with wine, garlic & herbs (serves 6 – 8)
4 – 5 lb chuck roast, well-marbled & boneless
6 cloves garlic, peeled and each cut in half
salt to taste
pepper to taste
2 T worcestershire sauce
1 C red wine
1 C beef broth
4 sprigs fresh thyme
2 sprigs fresh oregano
1 tsp. dried parsley

fistful fresh parsley, coarsely chopped

preheat oven to 275 degrees.

cut 12 slits into the top of the meat (halfway through) & place one piece of garlic in each slit.  generously season the meat with salt & pepper.  place meat in a shallow braising dish or dutch oven with a tight-fitting lid.  add the worcestershire, wine, beef broth, thyme, oregano and parsley.  cover, place in the oven & roast for 4 1/2 hours or until meat is tender & pulls apart easily with a fork.  top with fresh parsley & serve.

4 Comments leave one →
  1. Emily Fisher permalink
    February 9, 2014 3:01 pm

    Can only hope it was as fabulous as your description of its purpose!

  2. vermilya01 permalink
    February 9, 2014 3:15 pm

    Oh so wish we were there! Sounds delicious and beautiful.
    Your Vermont family sure missing you—-

  3. February 9, 2014 6:19 pm

    This brings back memories… Thanks for the inspiration! xoxo

  4. Cristina permalink
    February 10, 2014 6:37 pm

    Absolutely delicious!! We always enjoy so much your food creations, You got the magic touch!!

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