ingredient:
3 – 4 lbs chuck roast
salt & pepper
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
3 – 4 sprigs fresh thyme
1 t dried marjoram
8 oz red wine
1 – 2 T unsalted butter
Instructions:
Preheat oven to 325 F.
Lay out 2-3 layers of tin foil big enough to wrap the beef in.
Salt & pepper the beef & lay in the middle of the foil folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour in enough wine to cover the beef about halfway.
Seal up the foil & place the packet in a baking dish. (Don’t worry if it leaks a little, ours did & it still turned out just fine.)
Bake for about 3 1/2 hours.
Carefully remove meat from the foil packet. Move to a cutting board or serving platter & tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter & let simmer for about 5 minutes. Test for seasoning. Serve with the beef.
