Beef Braised in Red Wine

• 3 pounds beef chuck roast
• 3 slices bacon lean, chopped
• 1 teaspoon garlic minced
• 1 teaspoon oregano crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper fresh ground
• 1 tablespoon margarine
• 1 tablespoon olive oil
• 1/2 cups onions chopped
• 1/4 cup carrots chopped
• 1/4 cup celery chopped
• 1/2 cup red wine dry
• 2 cups beef stock prefer veal stock if possible
• 1 1/2 cups tomatoes, canned coarsely chopped, or purreed
• 1 each bay leaves
• 2 tablespoons butter soft, optional
• 2 tablespoons flour, all-purpose optional

1. Heat margarine and oil in a large dutch oven.
2. Brown roast over medium high heat on all sides.
3. Remove from pan and add bacon, garlic, and onion.
4. Saute until bacon starts to crisp, and onions are soft.
5. Return beef to pot and add remaining ingredients (except for butter and flour).
6. Place in 325F (160C) oven to braise for about 1 1/2 hours, or until meat flakes easily.
7. If desired, add flour and butter at the end to thicken juices of the sauce.
8. Allow to rest 10 minutes, then serve.

chuck roast, bacon lean, garlic, oregano, salt, black pepper, margarine, olive oil, onions, carrots, celery, red wine, beef stock, tomatoes, bay leaves, butter, flour

Taken from recipeland.com/recipe/v/beef-braised-red-wine-38953 (may not work)