The Baker Sisters

Original recipe found in Seattle Times and adapted. Makes 6-8 generous servings

Ingredients

• 1 beef chuck roast (3-3 ½ lbs)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• ½ teaspoon black pepper
• 1 large onion, peeled and cut into 8 wedges
• 1 ½ cups sliced mushrooms (I like crimini)
• 1 c. merlot (I like Tisdale merlot, it’s cheap and tasty)
• ½ c water
• 3 tablespoons flour
• 20 cloves garlic, peeled
• 5 sprigs fresh thyme
• 6 carrots (cut into 1 ½” pieces)
• 6 stalks celery (cut into 1 ½” pieces)
• Preheat oven to 325 degrees

Directions

1. With paper towels, pat the roast dry.
2. In a large Dutch oven, heat the oil over high heat until hot.
3. Rub the roast with salt and pepper.
4. Place in the hot pan and sear on all sides until well browned.
5. Remove the meat to a platter.
6. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.
7. Whisk together the wine, water and flour until smooth and add to the roasting pan, along with the garlic and thyme.
8. Bring to a simmer, then cover and transfer the pan to the oven.
9. Roast for about 2 hours (I sometimes do 3 hours).
10. Add the carrots and celery and continue to roast for half an hour, or until meat is fork tender.
11. Cut roast into thick slices or a large chunk, depending on your preference, and serve with sauce drizzled over.