Braised Beef Provencale
|Onion||1 Large, cut into 1/2 inch slices|
|Carrots||4 Medium, cut into 1/2 inch slices|
|Green pepper||1 Large, seeded and cut in to chunks|
|Mushrooms||1⁄2 Pound, leave whole if small; if large, cut in 2-3 pieces|
|Pitted black olives||1 Cup (16 tbs) (Whole Ones)|
|Cross rib/Chuck / rump roast||4 Pound|
|Garlic||1 Clove (5 gm), mashed|
|Dried wheat free gluten free crumbs||1⁄2 Cup (8 tbs)|
|Beef broth||2 Cup (32 tbs)|
|Red wine/4 cup broth||2 Cup (32 tbs)|
Place vegetables in bottom of a Dutch oven.
Place meat on top.
Mix together the garlic, thyme, salt, and crumbs.
Sprinkle over meat.
Pour wine and broth around meat.
Seal pan tightly with foil, then cover with a tight lid.
Bake at 375° 10 minutes, then reduce heat to 275° and bake about 5 hours longer or until meat is very tender.
Variations: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
If you can use gluten but not wheat, you can substitute barley, oat, or rye bread crumbs for the wheat-free, gluten-free crumbs.