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Ingredients
- 1 x Chuck roast, (4-lb.) Salt Freshly grnd black pepper
- 1/2 c. All-purpose flour
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion, diced
- 3 x Gloves garlic, minced
- 1/2 lb Dry Mission figs, halved lengthwise
- 1/2 c. Red wine
- 1/2 c. Port
- 2 c. Veal or possibly chicken stock
- 1 Tbsp. Minced fresh thyme
Directions
- Preheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. Place the oil in a roasting pan and heat it in the oven or possibly on a burner over high heat till the oil is smoking warm. Add in the roast and brown each side well, 3 to 4 min. Add in the onion and garlic and saute/fry till fragrant, about 1 minute. Add in the figs, red wine, and Port and cook over high heat till reduced by half. Add in the stock and bring to a boil. Add in the thyme, cover the roasting pan with a lid, and place in the oven. Cook till tender, about 1 hour.
- Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pcs, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. If the sauce is thin, place the pan on a burner over high heat and reduce till thick sufficient to coat the back of a spoon.
- Ladle sauce over the sliced meat and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 39 | 22% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 51mg | 2% |
| Potassium 256mg | 7% |
| Total Carbs 12.2g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.12g | 1% |
| Protein 12.78g | 20% |
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