My good friend James Joined this website: http://www.cookscountry.com/
You have to sign up and pay, so James did a trial and he was nice enough to give me his password so I could log on and get recipes too. So I decided the other day I should use the site…
1 boneless beef chuck-eye roast (3 1/2-4 pounds),
2 tablespoons vegetable oil
1 medium onion, chopped
1 rib celery, chopped
1 pound cremini mushrooms, quartered
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes
1/2 cup canned tomato sauce
2 teaspoons sugar
1/2 cup water
1 cup red wine
1 large head garlic, outer papery skins removed, then halved
1 sprig fresh thyme
1 sprig fresh rosemary
2. Heat oil in Dutch oven over medium-high heat until just smoking.
Brown roast on all sides, 8 to 12 minutes.
Transfer roast to large plate.
Reduce heat to medium and cook onion, celery, mushrooms,
and tomato paste
until vegetables begin to soften, about 8 minutes. Add diced tomatoes,
water, 1/2 cup wine, garlic,
Return roast and accumulated juices to pot
and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven.
3. Cook until roast is just fork-tender, 2 1/2 to 3 1/2 hours, flipping roast after 1 hour.
Uncover pot and let roast rest in juices for 30 minutes, skimming surface fat after 20 minutes. Transfer roast to carving board and tent with foil. Remove and reserve garlic head and skim remaining fat from pot. Add remaining 1/2 cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 minutes. Meanwhile, carefully squeeze garlic from halves and mash into paste. Add rosemary to pot and simmer until fragrant, about 2 minutes. Remove and discard rosemary and thyme sprigs, stir in mashed garlic, and season sauce with salt and pepper.
(I added potatoes to my roast 1 hour before it was done and peeled and cooked 4 potatoes in with the roast)