Beef Post Roast

Serves 4-6

This is probably my Omi’s favorite dish and she makes it with veal, pork or beef. We like the beef variety that uses red wine, vs. the veal and pork that simmer in white wine. The traditional dish requires the vegetables and gravy to be pushed through a sieve to obtain a uniform consistency, but we love the vegetables straight up and serve it as is along the meat with polenta, rice or egg noodles.

3 to 4 lbs beef chuck
3 Tbsp dijon mustard
2 Tbsp vegetable oil
1 medium-sized onion
2 medium-sized carrots
2 celery stalks
2 garlic cloves.
2 cups good quality red wine
2 cups beef stock (or water)
2 Tbsp tomato paste.
1/2 teaspoon dried thyme.
Salt and pepper

Spread mustard on the top and all four outsides of the roast. Sprinkle with salt and pepper.
Heat a heavy-set pot over medium heat.
Add oil and let it warm. When hot, add the roast, mustard-dressed side down and let brown over medium-high heat until nice and crisp, about 3-5 minutes. Spread the remaining mustard on the top of the roast and repeat browning on all sides of the roast.
Carefully remove and set aside.
Mince onion and add to the pot over medium heat and let soften, stirring frequently until golden brown, about 8 minutes.
Thinly mince carrots and celery and add to the onion continuing to stir frequently until they are softened, approximately 8-10 more minutes.
Minced garlic and add to the pot. Let it mingle with the other vegetables until fragrant, stirring frequently, about 1 minute.
Add the roast back into the pot.
Add the wine, water, tomato paste and thyme and stir until liquid starts to boil.
Reduce heat to medium, cover and let simmer for about 2-3 hours, until meat is tender. You can also move the pot roast into the oven and roast for about 2 to 2 1/2 hours at 350 degrees F in a preheated oven. Or, alternatively, Continue to check meat every 30 minutes or so to turn the roast around and making sure there is enough liquid. Add more water, if necessary.
When meat is tender, remove from the stove, cut meat in slices across the grain and pour vegetables into a sauce container.
Serve meat over polenta, rice or egg noodles with a generous pour of the sauce.

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