1 beef chuck roast
1 jar roasted red peppers
1 jar artichoke hearts, drained
6 whole sundried tomatoes (jarred in oil)
1 yellow onion, peeled and quartered
14 ounces beef stock or broth
1 tablespoon parsley flakes
3 garlic cloves, peeled
1/2 cup red wine
1 tablespoon flour
salt and pepper to taste
12 ounces egg noodles
fresh parsley, minced
Preheat oven to 275 degrees. In a large, heavy pot, place the chuck roast. Pour on red peppers, artichoke hearts, and the sundried tomatoes, plus a tablespoon of the oil from the sundried tomatoes. Add the onion, garlic, and beef broth, then place the lid on the pot and bake for 4 hours.
With a slotted spoon, remove the peppers, artichokes, onion, garlic, and sundried tomatoes and place in a tupperware. Remove the meat and place in a separate container. Cover the containers of meat and veggies and refrigerate them several hours, or overnight. Place the lid on the pot and refrigerate several hours, or overnight.
When you're ready to serve the roast, remove the meat and veggies from the fridge and microwave them until reheated. Cook egg noodles according to package instructions. Drain and set aside.
Remove the pot from the fridge and carefully skim off the solidified fat from the top of the cooking liquid. Discard the fat. Mix flour with 1/4 cup cooking liquid and set aside.
Add wine to the cooking liquid and then bring to a boil over high heat. Boil the liquid for several minutes, until it reduces by half. When bubbles appear all over the surface of the liquid, drizzle in the flour paste.
Arrange noodles on a large platter and arrange chunks of meat and peppers and artichokes and garlic and onions all around. Spoon the gravy over the top and garnish with fresh parsley.