Tender Slow Cooked Roast in Red Wine Reduction

Preheat oven to 350 F.

Place your roast in a large roasting pan or Dutch oven. I used my 6 quart Dutch oven. Add the onions, carrots, celery and garlic. Pour in the veal stock and wine. If you find you need more liquid, add beef stock. Season with salt and pepper and add the thyme sprigs. Cover the pot (if you’re using a roasting pan without a lid, cover tightly with aluminum foil) and place in the 350 F oven. Cook for 5 hours.

Remove pan from oven. Remove the meat from the pan and set it aside. Strain out the vegetables and herbs. In a small bowl combine the flour with a few drops of water, until you reach a paste. Set aside.

Pour the liquid into a pot (or keep it in the Dutch oven, if that’s what you used). Place pot on the stove top on medium heat and reduce until it’s about halved in volume and almost syrupy. Thicken by stirring in the flour and water mixture and finish with the pat of butter.

The meat will be tender enough to shred. If you prefer, once it cools, wrap it tightly in aluminum foil and refrigerate overnight. Slice it the next day and reheat in the gravy. I served mine over buttery polenta.

Note that if you’re having trouble finding veal stock, try your local butcher shop as they may have it. Worst case scenario, use beef stock instead. It’s not quite the same flavor but still very good.