- 3 lbs. eye of round or chuck roast
- 1 cup red wine
- 3 garlic cloves, minced
- 1 carrot, peeled
- 1 medium yellow or red onion, cut in half
- 1 celery rib, cut in half
- 12 peppercorns
- 5 bay leaves
- 1 tsp salt
- 1 tsp pepper
- olive oil, for searing
- water, enough to cover roast
- beef bouillon, 1 or 2 cubes
Season roast with salt and pepper. Heat Dutch oven with oil on
medium-high heat for about 1 minute. Add roast and sear on all sides for
about 2 minutes, each side.
Remove roast from pan. Add vegetables to pan and brown, 2-3 minutes. Add roast back to pan.
Add garlic, bay leaves, wine, peppercorns and water, and put on lid.
Raise heat to high until water reaches a boil, then reduce heat to
Braise roast for 2-6 hours, depending on thickness. When roast is
fork-tender, remove from pot and strain ingredients. Put sauce back on
Skim off the fat that floats to the surface. Bring to a boil. Add beef bouillon cube. If sauce is watery, thicken with roux.
Shred beef with two tongs. Sandwich between two slices of bread and serve with mashed potatoes and corn. Top with gravy.