Spices & Sprinkles

Ingredients:

• 2lbs chuck roast
• 2-3 tbs salt, divided
• 2 tbs pepper, divided
• 1 yellow onion, roughly chopped
• 3 bell peppers, roughly chopped (red, orange, and yellow)
• 6 cloves garlic
• 1 carrot, roughly chopped
• 2 tsp oregano
• 2 tsp cumin
• 2 tsp paprika
• 6oz tomato paste
• 1/2 bottle dry white wine
• 1+ cup beef broth, enough to cover everything
• 16oz crushed tomatoes
• 2 bay leaves
• Fresh parsley, finely diced

Directions:

1. Pat dry the beef and use 1-2 tbs salt and 1.5 tbs pepper to season the beef. Sear in your dutch oven and remove.
2. Add onion, peppers, carrots, and garlic and cook for about 5 minutes, or until they are getting fragrant and translucent.
3. Add tomato paste and seasonings-oregano, cumin, paprika, and remaining salt and pepper-and cook for another 1-2 minutes, or until the tomato paste has cooked down and caramelized.
4. Deglaze pan with white wine and cook for another minute so the alcohol cooks out.
5. Add the beef back in and add the beef broth, crushed tomatoes, and bay leaves, bring to a boil.
6. Place in a 300 oven for about 4 hours, or until the meat is tender.
7. Remove the meat from the dutch oven and simmer the sauce for about 5 minutes, until it thickens slightly.
8. Add fresh parsley to the sauce, saving some for garnish.
9. Plate meat on top of rice, followed by sauce and fresh parsley.