Daube French Style

Name: Daube French Style
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6-8 serving(s)
Ingredients: 3 -3 1/2 lbs boneless beef chuck roast; 1/4 cup olive oil; 2 teaspoons dried thyme; 2 teaspoons dried marjoram; 1 tablespoon mild paprika; 3 tablespoons dried parsley; salt & pepper; 6 garlic cloves, minced; 2 cups onions, sliced (about 3 medium); 3 bay leaves; 3 tablespoons Worcestershire sauce; 1 tablespoon soy sauce (lite is okay); 2 vegetable stock cubes; 4 cups red Burgundy wine (approximately 1 bottle); 4 carrots, sliced in 1 inch chucks; water

Submitted by kit in NO

"This is an old New Orleans (french) style beef roast cooked slowly over low heat."

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photo by kellychris

Ready In:: 3hrs 10mins
Ingredients:: 16
Serves:: 6-8

ingredients

3 - 3 ¹⁄₂ lbs boneless beef chuck roast
¹⁄₄ cup olive oil
2 teaspoons dried thyme
2 teaspoons dried marjoram
1 tablespoon mild paprika
3 tablespoons dried parsley
salt & pepper
6 garlic cloves, minced
2 cups onions, sliced (about 3 medium)
3 bay leaves
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce (lite is okay)
2 vegetable stock cubes
4 cups red Burgundy wine (approximately 1 bottle)
4 carrots, sliced in 1 inch chucks
water

directions

Heat oil in a large heavy pot, with a tight fitting lid, such as a dutch oven over medium heat. Trim the large pieces of fat from the roast and apply salt and pepper to taste. Brown on all sides in hot oil. Turn down the heat to low. Add the rest of the ingredients to the pot and mix lightly. Turn roast over. If the liquid does not cover the roast, add water to cover. Cover and cook for 1.5 hours. Uncover and check liquid level and turn roast over. If liquid is low, add a bit of water, enough to reach 1/2 way up the roast. Cover and continue to cook for 1.5 hours. Uncover and check for doneness. The meat should be very tender. If not, cover and cook for 1/2 hour more.

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Reviews

This turned out to be a very moist, tender roast that is very flavorful. I made this with a boston butt roast and we ate this with homebaked bread and plain mashed potatoes . If you like burgandy (I'm not very fond of its aftertaste) you could thicken up the sauce with cornstarch mixed in a lil' water for gravy. The burgandy flavors the roast nicely,though.

kellychris

RECIPE SUBMITTED BY

kit in NO

New Orleans, Louisiana

I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.

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