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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3-4 lb. boneless beef chuck roast
Kosher salt, black pepper
2 tbsp. olive oil
1 lb. onions, thinly sliced (about 4 cups)
3 cups sliced mushrooms
1-1/2 tbsp. minced garlic
1 tbsp. tomato paste
2 tsp. chopped fresh thyme or 1/2 tsp. dried, crumbled
1 tsp. chopped fresh rosemary or 1/4 tsp. dried, crumbled
2 cups red wine, like Shiraz
1-1/3 cups beef broth
Put oven rack in middle position and preheat oven to 325.
Pat beef dry and rub all over with salt and pepper. Heat oil in an ovenproof 5-qt. casserole over medium high heat until hot. Add beef to pan and brown well on all sides, about 6 minutes total. Transfer beef to a plate.
Add onions to pot and saute, stirring frequently, until soft and gold, about 6 to 8 minutes. Add garlic, mushrooms, tomato paste, thyme, rosemary and 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring, for 2 minutes. Add wine and broth and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once an hour, until beef is very tender, 2-1/2 to 3 hours total.
Let beef stand, uncovered, in the pan sauce at least 15 minutes. Slice 1/2 inch thick and serve with pan juices ladled over.
Cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup pan juices. Cool completely, uncovered, then chill in an airtight container. Serves 8 to 10
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WINE HERB BRAISED CHUCK ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3-4 lb. boneless beef chuck roast
Kosher salt, black pepper
2 tbsp. olive oil
1 lb. onions, thinly sliced (about 4 cups)
3 cups sliced mushrooms
1-1/2 tbsp. minced garlic
1 tbsp. tomato paste
2 tsp. chopped fresh thyme or 1/2 tsp. dried, crumbled
1 tsp. chopped fresh rosemary or 1/4 tsp. dried, crumbled
2 cups red wine, like Shiraz
1-1/3 cups beef broth
Put oven rack in middle position and preheat oven to 325.
Pat beef dry and rub all over with salt and pepper. Heat oil in an ovenproof 5-qt. casserole over medium high heat until hot. Add beef to pan and brown well on all sides, about 6 minutes total. Transfer beef to a plate.
Add onions to pot and saute, stirring frequently, until soft and gold, about 6 to 8 minutes. Add garlic, mushrooms, tomato paste, thyme, rosemary and 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring, for 2 minutes. Add wine and broth and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once an hour, until beef is very tender, 2-1/2 to 3 hours total.
Let beef stand, uncovered, in the pan sauce at least 15 minutes. Slice 1/2 inch thick and serve with pan juices ladled over.
Cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup pan juices. Cool completely, uncovered, then chill in an airtight container. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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