Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).
Ingredients 1 Long Green Pepper 1 clove Garlic 2 Stalks Scallions 2 lb Ground Beef 1 tablespoon Southwest Spice Blend 1 tablespoon Mexican Spice Blend 1.5 oz Tomato Paste 2 oz Beef Stock Concentrate 26 oz Black Beans 14 oz Crushed Tomatoes 1 tomato 4 tablespoon Smoky Red Pepper Crema 1/2 cup Cheddar Cheese Prep Wash and dry produce. Halve, core, and dice green pepper into ½-inch pieces. Peel and mince or grate garlic.