Braised Beef Provencale

Photo: Scott Koeneman

Ingredients

Beef Chuck Arm Roast

2 pounds beef chuck roast

2 teaspoons kosher salt

freshly ground pepper

1 teaspoon olive oil

cup all-purpose flour

2 cups chicken broth

14 ounces can diced tomatoes

1/4 cup brandy (divided)

1 tablespoon herbs de Provence

6 cloves garlic, minced

4 mediums carrots, peeled cut into 2-3 inch chunks

1 fennel bulb, thinly sliced

2 mediums onions, halved and thinly sliced

cup tomato paste

cup parsley, chopped

1/2 teaspoon orange zest

Preparation

Preheat oven to 375F

Heat oil in a Dutch-oven over medium-high heat. Season the roast with salt and pepper, Brown both sides of the roast until edges are dark, 5-7 minutes a side. Remove and set aside.

While the meat browns, put flour in a large bowl and slowly whisk in chicken broth. Add tomatoes, 3 tablespoons of brandy, tomatoes and herbs. Pour half the mixture into the Dutch oven, over heat, and scrape up all the crispy bits.

Return the meat to the dutch oven and top with remaining broth mixture. Top with garlic, onion, fennel and carrots. Cover and bake 2 to 2-1/2 hours.

Remove meat and allow to rest for 10 minutes. Remove veggies. Add remaining brandy, orange zest, parsley and tomato paste to sauce and stir in,

Serve over noodles or mashed potatoes.

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About

I recently used herbs de Provence for the first time and fell in love with the flavor. So, of course, I began looking for other ways to work it into meals. This was a great dish for it. The roast beef, braised with fennel, tomato, carrots and onion, combined with the herbs very well. Be warned, don't overdue the orange zest, it can quickly overwhelm the other flavors.

I also liked serving it over noodles instead of more traditional mashed potatoes. We used No Yolks to try to keep it lighter. It's a big recipe, so we cut up the meat and just mixed it all together to make a hot-dish (Minnesota-speak for casserole) for another meal.

Each serving of the meat, veggies and sauce is only 256 calories with 15 grams of fat and 2 of fiber.