-
1
Preheat oven to 275 degrees.
-
2
Throw chuck roasts into a large, heavy pot.
-
3
Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes.
-
4
If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil.
-
5
Add onions, garlic cloves and beef broth, then place the lid on the pot and cook in the oven for four hours.
-
6
Remove the pot after four hours and use a fork to confirm that the meat is falling apart/fork tender.
-
7
(If not, put back into the oven for 30 minute increments until totally tender.)
-
8
With a slotted spoon, remove the peppers, artichokes, onions, garlic, and sundried tomatoes and place them in a separate container.
-
9
Remove the meat and place it in another separate containers.
-
10
Cover the containers holding the veggies and meat and refrigerate them several hours or overnight.
-
11
Place the lid on the pot and refrigerate it for several hours or overnight.
-
12
When youre ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat them up.
-
13
Set aside.
-
14
Cook egg noodles according to package directions.
-
15
Drain and set aside.
-
16
Remove the pot from the fridge and carefully skim off the solidified fat from the top of the liquid.
-
17
Discard the fat.
-
18
Mix flour with 1/2 cup of the cooking liquid and set aside.
-
19
Add wine to the cooking liquid then bring it to a boil over high heat.
-
20
Boil the liquid for several minutes, until it reduces by at least half.
-
21
When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste.
-
22
Check thickness: if its too liquidy, continue to boil for another minute or two.
-
23
If its too thick, add some more broth or water.
-
24
You want to wind up with a rich, thick liquid/gravy.
-
25
Arrange cooked noodles on a large platter and arrange chunks of the meat and the intact artichoke hearts and peppers (and garlic cloves!)
-
26
all around the meat.
-
27
Spoon the thick gravy all over the top and sprinkle on minced fresh parsley.
-
28
Serve immediately!
-
29
Very, very flavorful.
