Italian Roast Beef with Roasted Red Pepper Sauce

• Meat

  • 1 2 lb. beef chuck, roast

• Produce

  • 1 Onion, large

• Canned Goods

  • 1 32 oz. box Beef broth, low sodium
  • 1 can Tomato paste

• Baking & Spices

  • 2 tbsp Flour
  • 1 jar Red peppers, roasted

• Oils & Vinegars

  • 1 Oil

• Beer, Wine & Liquor

  • 1/2 cup White wine or white cooking wine

Found on oldhousetonewhome.net

Description

Ingredients

• 1 2 lb. beef chuck roast
• 1 can tomato paste
• 1 32 oz. box low sodium beef broth
• 1/2 cup white wine or white cooking wine
• 1 jar roasted red peppers, packed in garlic and olive oil
• 1 large onion, sliced
• oil, just to coat the pan
• 2 tbsp. of flour

Directions

• Preheat oven to 275 degrees.
• In a heavy dutch, pour a few tsp. of oil just to coat the pan. Place on the stove over medium heat, and when hot, place the roast in the pan. Cook for about 5 minutes, or until browned on the bottom.
• Add onions, tomato paste, beef broth, wine, and the entire jar of peppers (undrained) to the pot. Sprinkle with salt and pepper and then stir to distribute the sauce. Make sure that the entire roast is covered in liquid. If not covered, add more beef broth.
• Put the lid on the dutch oven and put in the preheated oven. Cook to 4 hours, or until the meat falls apart. If you pull it out of the oven and it isnt tender enough, cook for another half an hour.
• When ready, remove meat from the dutch oven and place on a platter and cover with aluminum foil. Place the dutch oven with the sauce on the stove and turn the burner on medium. Add 2 tbsp. of flour to the sauce and whisk immediately until all lumps are gone.
• Cover over medium heat, or until a slow boil starts. Let simmer until sauce thickens to your desired thickness. Taste sauce for seasoning and add more salt and pepper if desired. When sauce is thickened, pour over meat, and then serve immediately! Enjoy!