Ingredients
- 3-4 tablespoons of King’s Tuscan Herb Olive Oil
- 14 pound beef chuck roast
- 1/2 cup red wine or beef stock
- 1/2 cup of water
- 1 shallot, minced
- 3-4 diced yellow potatoes
- 1 cup mini carrots
- 1 1/2 cup sliced portabella mushrooms
- 2 teaspoons Worcestershire Sauce
- 12-8 ounce cans of tomatoes
- 1 teaspoon crushed garlic from a jar or a few crushed cloves
- Himalayan Pink Sea Salt and Black Pepper
Instructions
- On top of stove, heat oil in a heavy bottom pot.
- Rub salt and pepper on each side of beef and add to the oil.
- Heat for 2 minutes on each side.
- Combine wine (or beef stock), water, and Worcestershire in a cup and pour over beef.
- Add garlic and tomatoes to pot.
- Keep heat on low
- Add potatoes, carrots, mushrooms, and shallots on top of beef and around beef.
- Cover pot and cook for 3-4 hours basting every 45 minutes with the liquid in the pot. More liquid can be added if needed.
- Beef will be VERY tender when done.
- You can also use the oven if you do not like stove top. Heat to 250-300 degrees and cook for 2-3 hours.
