Beef Chuck Roast with Seasonal Vegetables

Ingredients

I'm not a strict recipe follower - change this up as you like!

• 1 beef chuck roast, 3-4 lbs. (or substitute sirloin tip roast)
  
• Salt, to taste
• 1 small or medium onion, chopped
• 1-2 cups carrots, sliced
• 1-2 cups peppers, cut into strips
• 2 -3 tbsp. butter, olive oil, or lard
• 1/2 cup dry red wine
• 2-3 cups fresh tomatoes, chopped (substitute: can of crushed tomatoes)
• 2-3 cloves garlic, minced
• 3-4 cups broth or stock
  
• 1-2 cups tomato sauce (or 1 small jar tomato paste)
• Seasoning, to taste

Directions

1. Preheat oven to 350 degrees Fahrenheit.
   
2. Season beef with salt or other seasoning. Heat an oven-safe pot (like a Dutch oven) over medium heat on the stovetop. Sear the beef on all sides until browned, and set aside.
3. Melt butter, olive oil, or lard in pot. Add onions, carrots, and peppers and sauté until soft.
   
4. Add red wine and deglaze the pan, scraping up any brown bits on the bottom. Cook until reduced.
   
5. Add tomatoes and garlic and cook for 1 minute. Add broth and tomato sauce, combine, and bring to a low simmer. Turn off heat and nestle meat in pot, making sure it is just about covered with liquid.
   
6. Cover pot with liquid and transfer to the oven. Cook for 3 hours or until the meat falls off the bone.
   
7. Serve as is or over a piece of cornbread or sourdough.