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Made with supermarket chuck, well trimmed, and Barefoot Zinfandel wine. The chuck required an extra hour of cooking, but it was worth waiting for. Taste was sublime and so easy to do. The beef should pretty well fill the pot in a single layer so that the meat remains covered during most of the cooking time. Might need to be basted or turned once near the end to prevent drying on top.

By carlmlewis | 

February 16, 2009