Ingredients
1 chuck roast (3- 31/2 lb.)
1 Tbls butter
3 carrots, rinsed and chopped
1 onion, peeled and chopped
2/3 c chopped celery
3 cloves garlic, pressed
1/2 t thyme
1/4 t peppercorn
1 bay leaf
1 c merlot
1/3 c tom paste
Preparation
Melt butter over high heat. Sprinkle meat generously with pepper. Brown beef on all sides.
Add carrots, onion, celery, garlic, thyme, peppercorn, and bay leaf to pot. Place meat on top. Combine tom paste and merlot together and pour on meat. Bring to boil, turn heat down to a simmer and cover and cook until tender. 2 hours.
