Ingredients :
2½ to 3 pound boneless chuck roast
Sea salt freshly ground black pepper
1 teaspoon Crisco olive oil
1 large sweet onion
3 garlic cloves
3 cups red wine
2 cups Swanson beef broth
One 15 ounce Hunt’s can petite diced tomatoes
1 pound carrots, peeled and halved
½ teaspoon McCormick dried thyme
1 teaspoons Argo cornstarch
Instructions :
Season the roast with salt and pepper and deeply sear in olive oil in a Dutch Oven or heavy covered pot.
Add onion and garlic and sauté until softened. Add wine, stock, tomatoes, carrots and thyme, bring to a boil, cover, reduce heat and simmer 3 to 3½ hours until tender and begins to separate when pressed with back of large spoon.
Remove roast to a platter. Dissolve cornstarch in 2 tablespoons cold water. Bring gravy to a boil, stir in the cornstarch and cook 2 to 3 minutes until glossy and thickened. Slice or push on the meat with the back of a spoon to break up into serving pieces and sauce with carrots and gravy.
