Beef chuck roast
Bottle of dark red wine (Cabernet or similar)
House rub (salt, pepper, granulated garlic)
1 large onion
2 large carrots
3 stalks celery
6 cups potatoes, cut into chunks
1 cup half and half
⅓ cup Butter
DirectionsBraise beef chuck roast in a shallow amount of red wine for 12 hours and season with house rub.
For this dish, create a mirepoix consisting of equal parts large diced yellow onion, sliced celery, and carrots.
Add mirepoix to chuck roast and place in 225° oven.
Cook until tender, adjust with salt to taste.
Serves best with local mashed potatoes covered with a creamy prepared horseradish cut with sour cream and Alaska intensity sprouts.
For the potatoes:
Simmer potatoes until tender and drain.
Melt butter in saucepan with half and half and salt.
Return potatoes and mash by hand for a rustic mash