3 pounds chuck roast (brisket works well too)
coarse salt and ground pepper
3 Tbs all-purpose flour
1 can beef broth
1 cup dry red wine (merlot or cabernet Sauvignon)
1 bay leaf
2 Tbs unsulfured molasses
2 cups water
1 bag (12 ounces) fresh cranberries
1 bag (1 pound) frozen pearl onions
1. Preheat oven to 350 with rack in lowest position. Season beef with salt and pepper. Heat a 5 quart dutch oven or heavy pot over medium high. Add chuck roast, cook until browned, 8-10 minutes, rotating once. Transfer beef to a plate
2. Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups of water; bring to a boil. Return beef to pot, and cover. Transfer to oven; bake 3 hours.
3. Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook uncovered, until beef is fork-tender, 30 minutes more. Discard bay leaf before serving.
Isn't it festive?
I served it up with some baked potatoes, and a green salad.