Ingredients

1 cup sliced onion

1/2 cup onion diced

1/2 cup carrots diced

1/4 cup celery diced

4 cloves garlic minced

1 bay leaf

1/4 cup all purpose flour

1tbl kosher salt

1 tea pepper

1tea cayenne pepper

2-3lb chuck roast

1 1/4 tbl tomato paste

1 14oz can beef broth

1 cup dry red wine

1 cup Marsala

1/2 cup sun dried tomatoes(not oil packed)

1 Tbl Worcestershire sauce

2 tbl olive oil divided

Optional:4 potatoes peeled and chunked

8oz baby carrots

Preparation

  1. preheat oven to 350 degrees
  2. Combine flour, salt, pepper, and cayenne pepper in large ziploc. add roast and coat with flour mixture. Save flour.
  3. In Large dutch oven, heat 1 tbl oil to med-high and btrown meat 8 minutes per side. Remove meat and pour off excess fat. 3 In same pan, saute diced vegetables, garlic, and bay leaf with tomato paste in 1 tbl of oil until soft. About 5 minutes, stirring often. Add 2 tbl of reserved flour mix to vegetables and stir until vegetables are coated.
  4. Deglaze pan with beef broth, wine, and marsala. Add tomatoes, slice onion, and worchestershire sauce and bring to a simmer.
  5. Add meat back to pot, cover and braise in oven for 40 minutes.
  6. Add potatoes and carrots and braise another 60 minutes. (May be omited) 7.Check occasionally. If liquid cooks off too much, add more wine as needed.
  7. Serve over Wide egg noodles.