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Nothing beats a
cold Sunday afternoon slow roasting a flavorful meal that will not only
keep you well fed Sunday night, but will also make for succulent lunches
and quick dinners for the first part of the week.
This recipe couldn't be easier. The roast is first browned to create a
savory, carmelized crust and then it's topped with earthy mushrooms, sweet
onions, aromatics and a good douse of red wine. Place it in the oven, and
let it do it's thing while you do yours.
3
lb chuck roast
Olive oil
Salt and pepper
1 large (8 oz) yellow onion, chopped
3 cloves of garlic, minced
10 oz whole mushrooms
2 dried bay leaves
1 tbs dried thyme
2 cups beef stock/broth
½ cup red wine
Pre-heat oven to 375 degrees. In a large casserole, heat the olive oil,
season one side of the roast with salt and pepper, and place this side
down to sear in the pan for about 5 minutes – seasoning the other side
with salt and pepper while in the pan. Once seared, flip roast over and
add the remaining ingredients and bring to a simmer. Cover and place the
roast in the oven and braised for 2 ½ to 3 hours. Remove and serve with
mushroom and juices – or strain and reduce to make a thicker sauce.
Copyright 2008.
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