Tuscan Style Pot Roast With Raisins & Pine Nuts

Recipe Ingredients:
3 1/2-4lbs chuck steak, cut one-inch thick
2 T. vegetable oil
1 small onion, finely minced
1 carrot, finely minced
1 stalk celery, finely minced
2 cloves garlic, finely minced
28 oz. can whole, peeled tomatoes, drained,
seeded, chopped
2 c. red wine
1/2 c. golden raisins, roughly chopped
1/2 c. pine nuts, toasted
2 T. flat-leafed parsley, chopped
salt and pepper

Preparation:
Preheat oven to 350°F. Season chuck steak with salt and pepper on both sides. Place a large skillet over high heat with vegetable oil. Sear steak on both sides to brown evenly. Remove meat to a side dish. Drain off all but two tablespoons of oil and return pan to high heat with onion, carrot and celery. Sauté for a few minutes to soften. Add garlic and cook a minute longer. Add tomato and red wine. Bring to a boil and reduce by a quarter. Return meat to a pan along with raisin and pine nuts. Cover with a tight fitting lid and place in a preheated oven. Cook for three hours or until tender, turning meat every 30 minutes. Once tender, remove meat from pan and skim any fat from the top of the sauce. Reduce sauce if too thin. Slice meat, pour the sauce over top and garnish with chopped parsley.




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