Tuscan Roast Beef

Prep Time : 20 minutes
Cook Time : 3 hours
Serves : 8

Ingredients

1/2 cup olive oil

1 (3 1/2 pound) boneless Nolan Ryan chuck roast, trimmed of fat

1 to 2 tsp. kosher salt, plus more for the sauce

2 Tbsp. freshly ground black pepper, plus more for the sauce

1 pound white mushrooms, quartered

2 carrots, peeled and diced

1 celery rib, diced

1 yellow onion, diced

2 garlic cloves, minced

2 Tbsp. chopped fresh curly parsley

1 Tbsp. chopped fresh sage

4 cups dry red wine

1 bay leaf

1 (28 ounce) can plum tomatoes, drained, seeds removed

Instructions

Preheat the oven to 375°F.

Heat the oil in a large, heavy roasting pan over medium-high heat until it begins to simmer- but not to the point where it is smoking.

Pat the meat dry with paper towels and season it with salt and pepper.  Cook the meat in the hot oil until it is browned on all sides, about 12 minutes.  Transfer the meat to a platter.

Reduce the heat to medium.  Add the mushrooms, carrots, celery and onion.  Cook, stirring occasionally, until all the vegetables turn golden brown and begin to stick to the bottom of the pan, 10-12 minutes.  Add the garlic, parsley and sage.  Stir until the herbs become fragrant and light in color, about 1 minute.

Add 1 cup of the wine to deglaze and stir briskly, making sure to lift the caramelized vegetables that are sticking to the pan.

When the wine has almost evaporated and thickly coats the vegetables, raise the heat to medium- high and add the remaining 3 cups of wine, the bay leaf and the tomatoes and bring to a boil.

Return the roast to the pan and turn to coat it; cover the pot with foil and transfer it to the oven.

Cook the meat for 1 1/2 hours.  Turn the roast over and ladle some sauce over the top.

Cover the pot again and cook until the meat is fork-tender and the internal temperature reaches 165°F, about 1 hour more.

Remove the meat from the pot and transfer to a cutting board; tent loosely with foil and let rest while you finish the sauce.

Transfer the liquid to a medium saucepan and bring to a boil; reduce until it has a medium-thick consistency.  Add salt and pepper to taste.

Cut the meat into thick slices (don't be surprised if it all falls apart) and place on a warmed serving dish.  Cover with sauce and serve.