Chuck Williams' Sunday Supper Chuck Roast



4 pounds beef chuck roast
Kosher salt and freshly ground pepper
5 to 6 sprigs fresh thyme
5 to 6 sprigs fresh rosemary
2 tablespoons olive oil
1 8-ounce can whole, peeled tomatoes with juice
2 small carrots, diced
1 small onion, diced
1 rib celery, diced
6 cloves garlic, peeled
1 cup Cabernet Sauvignon

1. Season the beef with a liberal amount of salt and pepper. Coarsely chop half of the thyme and rosemary and press into the meat. Marinate overnight.
2. Heat the olive oil in a roasting pan over medium high heat. Brown the beef on all sides until golden. Combine with the tomatoes and their juice, carrots, onion and celery. Cook until the vegetables are soft, about 15 minutes.
3. Add the garlic, wine, remaining herbs tied with kitchen twine and enough water to cover the roast. Bring to a simmer, cover and place in a preheated 325-degree oven. Cook for 3 to 4 hours, or until very tender.
4. Remove roast from the oven; remove the meat from the liquid and set aside. Remove the herbs. Puree the vegetables in the liquid. Over medium heat, reduce until the liquid is the consistency of applesauce. Season with salt and pepper to taste.
5. Slice the beef and return it to the saucepan to keep warm.

serves 8

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