By: Adapted from www.food52.com.
If you have the time, salt the chuck roast a full 24 hours before making this. Leftovers make marvelous sandwiches.
Time: Preparation 1 hours
Cooking 3 hours
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 2 lb rolled chuck roast
- black pepper
- 1.5 c cored, trimmed, julienned fennel bulb
- 1.5 c peeled julienned yellow onion
- 1 T minced rosemary
- 2 t fennel seeds
- 3 c carrots
- 2.5 c dry red wine
- salt
Preparation
Heat the oven to 325℉.
Season the roast liberally with black pepper. Heat a 4-quart enameled pot over medium-high heat. Add the olive oil and tilt the pot to coat the bottom of the pot. Sear the roast until deep brown on all sides. Lower the heat if needed to prevent the oil from burning. Transfer to a tray.
Add the fennel and onion to the pot and sprinkle liberally with salt and pepper. Sauté over medium-high heat until tender. Stir in the fennel seed and rosemary. When fragrant, pour in the wine and bring to a boil. Reduce heat to a simmer. Return the roast to the pot, and nestle in amongst the vegetables and wine. Arrange the carrots around the roast. Sprinkle with salt and pepper and cover.
Place the covered pot in the oven and roast for 1 1/2-2 hours, until the meat is tender, but retains its shape when sliced. Remove roast and cover with aluminum foil, set aside. Place the pot over medium high heat and bring the sauce to a boil. Reduce the liquid by half. Taste, and adjust the seasoning as needed.
Slice the roast and serve with the vegetables. Spoon the sauce on top. Enjoy!
