- 3 lbs chuck roast cut into 2 inch pieces
- 3 slices bacon diced
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion diced
- 3 cloves garlic diced
- 1 teaspoon herbs de provence
- 2 tablespoons tomato paste
- 1/2 bottle red wine
- 2 cups beef broth
- 3 carrots peeled and cut into bit sized pieces
- 5 white mushrooms chopped
Using a dutch oven cook the bacon over medium heat until crispy and the fat has been rendered. Remove the bacon with a slotted spoon and set aside
Place the chopped chuck roast along with the flour and salt and pepper into a container or baggie. Seal bag or container and shake until the chuck roast is covered with the seasoned flour
Add the chuck roast pieces to the bacon grease and brown until a crust forms on both sides. Remove the pieces and set aside. You may need to brown the roast in batches. You do not want to crowd the pan
Add the onion and saute until it has softened. Then add the tomato paste and garlic for about one minute.
Add the roast, bacon, wine, herbs de provence and broth to the pot. You only want to use enough broth to cover the meat. I needed 2 cups. Bring to a boil and then lower the heat, cover and simmer for three hours
Add the carrots to the beef about one hour before it is ready and add the mushrooms in the final 30 minutes of cooking.
Serve over noodles or mashed potatoes for a filling meal.