Serves 6-8

This recipe comes from Jennie Dirusso's family in Portugal.  Make sure you marinate it overnight for the best flavor.

• 5  pounds 7-bone chuck roast or beef brisket
• 4 to 5 cloves of garlic, peeled and sliced in slivers
• 1  tablespoon coarse sea salt or coarse kosher salt or to taste (if using regular salt, use a teaspoon)
• 1  teaspoon freshly ground black pepper or to taste
• 1 medium onion, peeled , thickly sliced
• 2 bay leaves
• 1 teaspoon marjoram (oregano can substitute)
• 1 generous tablespoon sweet or smoky paprika
• Red wine as needed to come 1/2  way up the side of the roast
• 3 cups  peeled, crushed tomatoes
• 5-6 large Yukon gold or red bliss potatoes, peeled and quartered
• 4 to 5 carrots peeled and cut into large chunks
• 1 cup coarsely cubed yellow turnip ( rutabaga) or white turnip
• ½  pound fresh green beans, tips removed, cut in half

1.  On your work surface, use a paring knife and cut deep slashes into the beef on all sides.  Take the garlic slivers and stick one into each hole.  Season the meat with the salt and pepper. Place the roast into the pot.

2.  Toss the onions over the top followed by the bay leaves, marjoram and paprika.

Pour just enough of the red wine over the meat to come up to ¼ of the sides.  Cover and marinate several hours or overnight in the refrigerator, turning frequently.  If you marinate it overnight, turn once more before hitting the sack and then again when you get up, continuing until you ready to cook.

3.  Add the crushed tomatoes or even tomato puree over the top.  Cover and place over medium-high heat.  Bring to a boil.  Reduce the heat to medium-low and simmer slowly over low for about 2 hours.

4.  After about 1 1/2 hours of cooking, and the meat is nearly fork tender, add the potatoes, carrots, turnip and simmer for 20 minutes .  When the vegetables are nearly done, add the green beans.  Continue cooking for another 15 minute until the green beans are tender.  Shut the heat.  Let the roast rest for 10 to 15 minutes before serving.  Slice the meat and arrange on a platter surrounded with the vegetable.  Serve the pot sauce over the meat with extra on the side.- Don’t forget the bread!

Note: Leftovers are great for croquettes!