Ingredients
- 1 2-3 lb. boneless beef chuck roast
- 1 cup dry red wine
- 1 teaspoon shredded orange peel
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon dried basil, crushed
- 1/8 teaspoon pepper
- All purpose flour
- 2 tablespoons olive oil
- 2 teaspoons instant beef boullion granules
- 1 lb. new potatoes, quartered
- 1 cup pearl onions
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Preparation
Step 1
Place meat in plastic bag, set in bowl. Combine wine, orange peel, orange juice, first 2 tablespoons of oil basil and pepper. Pour mixture over meat and close bag. Chill several hours or overnight, turning bag. Remove meat from marinade. Pat meat dry. Coat all sides with flour.
In 5 quart Dutch oven heat second 2 tablespoons oil. Slowly brown meat on both sides. Drain off fat. Add marinade, the 1 cup water and bouillon granules. Cook covered in 325 degree oven for 1 hour. Add potatoes, cook, covered 30 minutes more. Add other desired vegetables, cover and return to oven. Cook another 45 minutes until meat and vegetables are tender.
For gravy strain pan juices, return 2 cups of pan juice to dutch oven. In small bowl stir 2 tablespoons cornstarch in 2 tablespoons water, stir in pan juices. Cook and stir until thickened and bubbly.