| |
| First, start with the root vegetables. Wash well. Chop carrots and turnips into 1/2 inch rounds. Cut top end off parnsnips, discard. Cut into 1/2 inch rings and then cut rings in half. Slice large mushrooms into 3 equal slices each. Set aside root veggies and mushrooms. In a 6 - 8 quart Dutch oven or heavy pan, heat 2 Tbsp. olive oil over medium high heat. You can use one whole 3.5 lb. chuck chuck roast or two smaller roasts (1.5 - 2 lbs. each). Season roasts with salt and pepper. Brown roast(s) on all sides (about 3 - 4 minutes per side). Remove from pan and set aside. Discard all fat from pan expect about 2 Tbsp. Add onion and sauté until golden brown, about 10 minutes. Add garlic and sauté for a couple of minutes, until tender. Push onions and garlic to one side of the pan. In the cleared side, add 2 Tbsp of olive oil. Add flour to oil and mix well, cook for about a minute. Mix flour and oil with onion and garlic mixture and cook for about 5 minutes, stirring occasionaly. Deglaze pan by adding wine and port. Scrape bits from bottom of pan. Add tomatoes, beef broth and stir until well combined. Add sugar, Worcestershire, ginger, bay leaves, thyme and oregano. Stir well and bring to a boil. Add roast(s), root veggies and shrooms. Cover and simmer for 2 hours for 2 roasts and 3 hours for 1 roast, until tender. Before serving, remove roast(s) and let rest for 10 - 15 minutes. Slice roast, place on serving platter. Top with sauce and veggies. Put it in your mouth. . . . |
| If sauce is not to desired thickness, cook down for a few minutes over medium heat. Or, you can always mix 2 - 3 Tbsp. flour or cornstarch with about 1/3 cup water and add (put flour or cornstarch in a small container, add water, put tight lid on and shake like crazy--slowly pour into sauce while stirring). |