Ingredients

• 4 to 5 lbs grass-fed chuck roast
• fat from roast
• 1 c Burgundy wine
• salt & pepper
• 2 to 3 garlic cloves
• 1 bay leaf

Optional vegetables:

• 2 c diced carrots
• 2 c sliced celery
• 2 c diced yellow turnips
• 1 c chopped onion

Preparation

Preheat oven to 300˚. 

Dust meat lightly with flour. Brown on all sides in fat in a Dutch oven or heavy kettle with tight fitting lid. 

Slip a rack under meat. Cut garlic in strips and insert them in the roast. Then add wine and crumbled bay leaf to pot. (If you’re a teetotaler, substitute apple cider vinegar for wine.) Cover and cook in oven for 3 hours or until tender. 

After 90 minutes, turn meat over and continue cooking. After 2 hours, add in any or all of the optional vegetables.