Slow-Braised Sunday Sauce
Ingredients
- 3 pounds well-marbled boneless chuck roast cut into 6-7 pieces
- 2 slices smoky thick-cut bacon We love Nueske’s. You can find it at the meat counter at Fresh Markets.
- kosher salt and black pepper
- 1 large onion cut into small dice, about ¼ inch
- 6 ounces carrots (3 medium) scrubbed and cut into small dice, about ¼ inch
- 2 stalks celery diced in ¼-inch dice
- 6 medium garlic cloves finely minced
- 1 cup dry red wine Cabernet Sauvignon, Pinot Noir, Merlot Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc are all good choices
- 28 ounces can fire-roasted crushed tomatoes
- 28 ounces cans fire-roasted diced tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon dry oregano
- 2 teaspoons dry basil
- 2 medium bay leaves
- 1½ teaspoons kosher salt I use Morton's
- ½ teaspoon baking soda
- parmesan rind optional
- ½ cup roughly chopped fresh basil leaves packed
Instructions
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Preheat the oven to 300˚F (149˚C).
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Season the chuck roast generously on all sides with kosher salt and black pepper. Allow the seasoned meat to sit while you cook the bacon.
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Cut bacon slices in half, lengthwise then crosswise into ½ inch pieces. In a large Dutch oven set over medium heat cook the bacon until golden and crisp. With a slotted spoon, remove the bacon to a large plate or bowl, leaving the grease in the pan.
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Cook the beef (in two batches so it’s not crowded) over medium-high heat in the bacon grease for 5-6 minutes on each side or until nicely browned. The bacon grease should sizzle as you cook the beef but not spatter all over the stovetop. Adjust the heat as needed.
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When the beef is browned, remove it to the same plate/bowl as the bacon. Repeat with the second batch and remove to the plate.
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Add the diced onion, carrots and celery to the pot and reduce the heat slightly. Cook for 4-5 minutes, stirring occasionally, until the veggies have softened and the onion is translucent. Add the garlic and cook for an additional 2 minutes, stirring frequently.
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Add the red wine and bring the mixture to a boil. Cook, stirring frequently for another 7-8 minutes or until the wine is reduced almost completely. (If it’s taking longer than this, increase the heat but watch it carefully.)
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Add the crushed tomatoes, diced tomatoes, balsamic vinegar, dry oregano, dry basil, bay leaves, baking soda and parmesan rind (if using). Add the meat, bacon and any juice that has accumulated back to the pot, making sure the meat is covered with sauce.
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Bring the mixture to a boil then cover and place in the oven for 2½ -3 hours or until the beef is fall apart tender.
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Discard the Parmesan rind. Remove the chunks of beef to a clean plate. Using two forks pull it apart into bite-size pieces. Return the meat to the pot along with any juices on the plate and the fresh basil. Stir well. Taste and add more kosher salt and pepper, if needed.
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Allow the sauce to sit for 20 minutes before serving.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.