slow roasted beef in tomato sauce

It was Sunday and putting something on the stove for hours is definitely the call.  We can smell it start to come together sometime around the first football game.  This could not be easier and you can play with the ingredients.

2 large carrots cut into small cubes

2 leeks chopped

1/2 Vidalia onion chopped

2.5 lbs chuck roast whole (not cut into cubes like for stew)

2 large cans chopped tomatoes

1/2 bottle red wine

8 ounces demi-glace

salt, pepper, a few pieces of thyme, bay leaves ( in a spice sack )

In a dutch oven coat the bottom lightly with olive oil.  When it gets hot brown the meat on each side.  Take that out and put in the carrots and onions.  Saute until soft.  Put the meat back in.  Add the demi-glace, wine, tomatoes, the spice sack and 1 tsp. kosher salt and some fresh pepper.  Bring this to boil and then take it down to simmer.  Cover and let cook for about four hours.  Once in a while check on the meat and pull it apart as it begins to separate.

Serve over pasta ( I used pappardelle ) and some grated Parm on the side.  Good to go.  I was able to freeze half the sauce for another night. 

Comments (Archived):

  1. Tereza

    Think I’ll try this one. Funny on Saturday w chill in the air I made chicken paprikash, same idea. Do you think this would work out if started on stove (eg in a.m.) and moved to slow cooker?

    1. Gotham Gal


  2. Rohan

    Have you considered using a service like and making a ‘Home Recipies from the Gotham Gal’ book? 🙂

    1. Gotham Gal

      my brother did that for me and i have it on my desk. i just need to work with someone to make it available.

      1. Rohan

        Great. That’s a nice start.Any way I can help? Push? Reminders etc? (I know you are super organized but sometimes having some external push can help,, :))

        1. Gotham Gal

          ha. i will get there.

  3. Rohan

    Cool.Looking forward.. and trust you’ll reach out if you want a persistent pain-in-the-ass chasing you. 🙂

  4. ErikSchwartz

    You can’t miss with braised beef.I have started adding some fresh chopped kale greens to the braise very late (5 minutes or so left). The color looks great and it adds a little different texture.

    1. Gotham Gal


  5. Ryan Drew

    Wow, that is mouth-watering. Sunday dinner is now accounted for. It will pair well with Andrew Carmellini’s corn, mushroom,and bacon hash (and a good red, which goes without saying).