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  Braised Roast Beef
   Beef
   Rachel Ray Dec 3, 08
   12/4/2008
Ingredients:
4-5 pound beef chuck roast
1 bottle dry Italian red wine
5 bay leaves
1/4 cup EVOO
salt & pepper
1/2 cup flour, or enough to coat meat
1/4 pound thick-cut pancetta, chopped
3 onions, chopped
6 carrots, chopped
4 stalks celery, chopped
1/4 cup tomato paste
1 quart beef stock
Instructions:
In large pot, submerge meat in red wine with the bay leaves.
Marinate in refrigerator overnight

Preheat oven to 350. Place large, heavy Dutch oven over medium high heat with 4 turns of EVOO, about 1/4 cup.

Remove meat from wine & bay leaves & reserve wine mixture.

Pat meat dry, season with salt & pepper & coat evenly with flour. Sear in hot pan, turning to get all sides a deep golden brown, about 5 minutes per side. Remove from pan.

Reduce heat to med, add pancetta & cook until golden brown & crispy, 5 to 6 minutes. Add onions, carrots & celery to pan. Season with salt & pepper. Cover pan & cook 8 to 10 minutes or until tender. Remove half of the veggies.

Add tomato paste to pan & cook until deep golden brown & aromatic, 1 minute.

Add reserved wine & bay leaves. Reduce liquid by 1/2. Return meat to pan along with the stock & cover pot. Transfer to oven & roast about 2 1/2 hours, or until tender.
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