Recipes

Preheat oven to 300 degrees

Generously season meat with salt and pepper, dredge in flour shaking off excess. In a large dutch oven or large roasting pan, melt fat until hot, brown meat well on all sides and remove from pot. Add onions and brown for about 8 minutes until soft and just browning, add garlic and thyme and cook until fragrant - 30 seconds. Add both broths, wine - de-glaze pan. Stir in tomato sauce and add meat back to pot. Add enough water to bring juices up 1/2 way of roast. Cover and place in oven for 3-1/2 hours. Add veggies, submerge in liquid and put back in oven for 30 more minutes or until veggies are tender. Sometimes, I add a little flour/water mixture to thicken if I feel so inclined. Serve with crusty bread and a nice Beaujolais...