Time: 3 hours 10 minutes
Complexity: easily
Servings: 8

Ten cloves of garlic and a whole bottle of dry white wine… It might seem like a lot, but trust Valerie Bertinelli: all these ingredients are essential for adding juiciness and flavor to this hearty dish. Serve the roast with vegetables and the sauce from the cauldron.

Ingredients:

• 1 piece of beef shoulder-neck weighing 1 kg.
• 10 cloves garlic, cut in half
• 0.5 tsp coarse salt
• 1 tbsp. l. olive oil
• 3 carrots, cut into large pieces
• 2 onions, thickly sliced
• 2 bay leaves
• 4 cups dry white wine (1 bottle)
• 1 cup lightly salted chicken broth
• 700 g potatoes, peeled and cut into 5 cm pieces.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, potato, carrot, bay leaf, white wine

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Preparation:

Step 1
• Preheat oven to 150°C.
Step 2
• Using a paring knife, make ten 2-cm-deep slits on each side of the beef. Insert half a garlic clove into each slit. Season the meat with salt and pepper on all sides.
Step 3
• Heat oil in a large Dutch oven over medium heat. Carefully add the meat and cook on all sides, turning with tongs, until well browned, about 14 minutes. Transfer the meat to a plate.
Step 4
• Add the carrots, onion, and bay leaf to the pot and sauté for 2 minutes. Add the wine and bring to a boil. Reduce the heat and cook, scraping up any browned bits with a wooden spoon, until the wine has reduced by half. Return the meat to the pot, placing it on top of the vegetables. Add enough chicken broth to submerge the meat three-quarters of the way. Cover and bake for 1.5 hours.
Step 5
• Turn the meat over and add the potatoes. Cover and continue cooking until the potatoes are soft but not mushy and the meat is tender, another 45 minutes, depending on the thickness of the meat.
Step 6
• Transfer the beef and vegetables to a platter. Season the meat again with salt. Pour the sauce into a gravy boat and serve with the meat and vegetables.

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