BRAISED CHUCK ROAST

Ingredientai

Chuck Roast (Steak) 1-2 pounds

Kosher Salt & Black Pepper

1 Onion peeled and roughly chopped

8-10 Garlic Cloves thinly sliced

2-4 Thyme sprigs

1 Rosemary sprig

¼ C Balsamic Vinegar OR Red Wine

1 C Chicken OR Beef Stock

1 Can Tomatoes peeled and crushed by hand (28 oz.)

Nurodymai

Season Roast with salt and pepper liberally.

Sear in hot dry skillet for 5-6 minutes on each side. Meat must sizzle when placed in pan. If not, remove from pan until pan is hot enough to sizzle it.

Remove from skillet and rest in a separate pan.

If skillet has too much grease in it, blot some out w/ paper towel, but do not remove fond.

Add onion, garlic, thyme leaves and rosemary leaves to skillet.

Use those ingredients to "scrub" the fond in bottom of skillet.

After onion/garlic begin to soften, add balsamic vinegar or wine to skillet.

Reduce vinegar/wine until it loses vinegar smell and smells sweet.

Add chicken/beef stock and crushed tomatoes.

Reduce by 1/2.

Return meat to skillet and cover.

Place in 325°F oven and cook for 3 hours.

Meat is done when it can be shredded with two forks.

Cover again and rest for 20-25 minutes.

Pastabos

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