A little more labor and ingredient intensive than another of our favorite pot roast recipes, but worth the work.

Ingredients:

• 3 1/2 to 4 pound beef chuck roast
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 1 large carrot, diced (about 1 cup)
• 1 small red onion, diced (about 1 cup)
• 3 cloves garlic, pressed
• 1 TBS finely chopped fresh sage
• 1 cups red wine (we use Bogle Merlot), plus
• 2 cups same red wine
• 1 28oz can crushed tomatoes
• 1 bay leaf

Instructions:

• Trim excess fat from roast
• Pat dry with paper towels and season with salt and pepper
• Heat oil in large Dutch oven on medium-high heat (about 80%)
• Add roast and cook, turning it about every two minutes until all sides have been nicely browned
• Remove roast to platter
• Reduce heat to medium (50%)
• Add the carrots and onion to the pot and cook, stirring occasionally, for about 10 minutes
• Add garlic and sage and stir for about a minute, they should be fragrant
• Deglaze pot with 1 cup of wine
• Cook until wine is nearly evaporated
• Add roast back to pan and turn it a couple of times until it is coated with the veg/wine liquid
• Add remaining wine, tomatoes and bay leaf
• Raise heat to medium-high (80%) and bring to a boil
• Cover pot and reduce heat to low (10%), and simmer.
• Turn and submerge the roast every half hour or so, until the meat is very tender (falling apart when forked), about 3 1/2 to 4 hours
• Turn off heat and let roast sit for an hour in the pot
• Remove roast to a platter and cover with foil
• Turn heat to medium-high and bring sauce to a fast boil, stirring occasionally, until sauce is medium-thick
• Cut the meat into slices/slabs (it will probably fall apart)
• Spoon the sauce over the meat (either on the platter, or on the serving dishes, or both.
• Serve with rice or mashed potatoes