chuck wagon.

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.