Chef’s Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.
Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.
Chef’s Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.
Add the oil to a Dutch oven, and bring the heat up to medium-high.
Season the roast with salt and pepper.
Add the roast to the Dutch oven and sear, about 4 minutes per side.
Chef’s Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.
Remove the roast, and reserve.
Place a rack in the lower position, and preheat the oven to 300f (150c)
Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.
Chef’s Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.
Return the roast to the Dutch oven.
Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.
Add the liquid to the Dutch oven, along with the bouquet garni.
Add the bacon slices to the top of the roast.
Allow the liquid to come up to a slight simmer.
Cover and place in the preheated oven.
Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.
Chef’s Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.
Remove the roast, discard the bacon and allow it to rest for 10 minutes.
Remove the bouquet garni from the liquid and discard.
Place some veggies and gravy in a deep plate.
Add a thick slice of beef to the top, and ladle on a bit more gravy.
Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.