- (3 lb) Arm Roast
- (2) Yellow Onions, diced
- (1) Large Carrot, cut into 4 pieces
- (2) Ribs Celery, cut into 8 pieces
- (3) Cloves Garlic
- (1) Sprig Rosemary
- (2) Sprigs Sage
- (6) Sprigs Thyme
- (1 Tbsp.) Tomato Paste
- (5) Black Peppercorns
- (3 in. piece) Guajillo chili, seeds and stem removed
- (1 bottle) St. Francis Zinfandel
- (1 quart) Beef Stock
- (2 Tbsp.) Vegetable Oil
Preheat oven to 325°F.
Pat beef dry with paper towels. Season roast with salt and pepper.Place a large heavy bottomed pot over medium heat. Once hot add vegetable oil to the pot. Add roast to pot, searing well on all sides. Remove roast to plate and keep warm.
Add onions, celery and carrots to the pot and caramelize. Once caramelized, scrape meat bits from the bottom of the pot then add the garlic, rosemary, sage and thyme. Sauté for 2 minutes.
Add tomato paste, black peppercorns, Guajillo chili and stir to combine. Add bottle of Zinfandel and reduce by half.Once reduced, add beef stock and bring to a simmer.
Return roast to pot, cover with parchment paper and place in the oven for 2½ hours or until a knife easily pierces into meat. Remove pot from the oven and allow roast to cool in sauce. Once cool enough to handle, remove roast from the pot and strain the sauce into a sauce pan.
Place the sauce pan over low to medium heat and reduce slightly.Slice meat against grain and place in a 9x12 baking pan. Pour sauce over the roast, place pan in oven for 5 minutes and serve.