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If you want a thick, rich gravy/reduction to spoon over your finished roast, try this one on for size! Substitute the peppers and artichokes for any veggie you want. This is a little bit of work…but worth every bite.
Preheat oven to 275 degrees.
Throw chuck roasts into a large, heavy pot. Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes. If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil. Add onions, garlic cloves and beef broth, then place the lid on the pot and cook in the oven for four hours.
Remove the pot after four hours and use a fork to confirm that the meat is falling apart/fork tender. (If not, put back into the oven for 30 minute increments until totally tender.)
With a slotted spoon, remove the peppers, artichokes, onions, garlic, and sundried tomatoes and place them in a separate container. Remove the meat and place it in another separate containers. Cover the containers holding the veggies and meat and refrigerate them several hours or overnight. Place the lid on the pot and refrigerate it for several hours or overnight.
When you’re ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat them up. Set aside.
Cook egg noodles according to package directions. Drain and set aside.
Remove the pot from the fridge and carefully skim off the solidified fat from the top of the liquid. Discard the fat. Mix flour with 1/2 cup of the cooking liquid and set aside.
Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste. Check thickness: if it’s too liquidy, continue to boil for another minute or two. If it’s too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy.
Arrange cooked noodles on a large platter and arrange chunks of the meat and the intact artichoke hearts and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy all over the top and sprinkle on minced fresh parsley.
Serve immediately! Very, very flavorful.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!