Comfort food

This recipe sounds delicious!!! I haven't tried it yet, but I have it on good authority that it is fabulous!!! And now you'll know what to do with all those roasts you are too scared to buy at the grocery store :)....Enjoy!!

Delicious HCL Roast
1 T butter
3 T olive oil
3 LB bottom round roast (or chuck if it is not too fatty)
1/2 cup white flour
1 med onion finely diced
1 med carrot finely diced
1 med stalk celery minced
2 garlic cloves finely minced
3 cups medium bodied dry red wine such as an inexpensive Merlot or Zinfandel (this is a whole bottle!)
DO NOT use cooking wine!!!
1 cup diced tomates.

Heat butter and oil in a large heave casserole over high heat until butter and oil foam. Dredge beef in flour and cook until golden on all sides. Remove meat. lower temp, add onion, carrot, and celery. Cook until lightly golden, about 4-5 min, stirring constantly. Add garlic, cook 1 more minute.

Return meat to casserole. Raise heat to hight and add wine and tomoates. Sprinkle with salt and pepper. Cook until it comes to a boil then lower to a simmer, leaving the lid askew to vet steam a little. Simmer 3-31/2 hours or until fork tender. Add more wine or tomatoes if sauce reduces too much. At the end, the sauce will be about 1/2 of original volume and meat shrunk by 1/4 and dark brown. If desired, add quartered new red potatoes 20 min before completion.

This makes a killer leftover! In fact, it is at its best if made the day before and then reheated. In such case, add the new potatoes when reheating.