- 4 lbs. Moody’s boneless arm roast Bone-in works just as well
- 1 carrot roughly chopped
- 1 celery stock roughly chopped
- 1 yellow onion cut in eighths
- 1-2 slices bacon for additional flavor
- ½ C red wine approx. amount for deglazing
- fresh rosemary
- 1 large can of tomatoes
- 4-6 garlic cloves
- salt and freshly ground pepper to taste
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Pre-heat oven to 300°F.
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In a medium Dutch oven, saute the chopped carrot, celery, onion and bacon until lightly browned. Remove from Dutch oven.
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Salt and pepper the arm roast and brown it on both sides in the Dutch oven. Remove roast from Dutch oven.
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Deglaze the Dutch oven with red wine.
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Throw veggies back in the Dutch oven, then add the roast covered with the tomatoes and a few sprigs of fresh rosemary. The top of the roast will be above the tomato/wine concoction so place or stud the garlic cloves on top so they will roast.
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Place the Dutch oven in a 300° oven for as long as it takes for the meat to be just falling apart, about 5 hours. Turn it once after about 2 hours. Add more liquid if needed.
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When done, serve over egg noodles.
Wine Pairing: I enjoy a nice red blend or light Cabernet Sauvignon.
