Recipe
Slow Roast Recipe
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Noir / All my dishes 1 year ago
A melt in your mouth roast! Scrumptious! :) Also,do not forget, It can also make delicious hot roast beef sandwiches two nights later. Enjoy!
Prep:30m Cook:180m Servings:8
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 Noir |
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Fans
Ingredients
- 1 4-pound boneless beef chuck roast
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 shallots, sliced
- 6 garlic cloves, coarsely chopped
- 1 cup dry red wine
- 1 ¾ cups canned beef broth or Beef consomme
- ½-ounce dried porcini mushrooms
- 1 large sprig fresh rosemary, plus extra for garnish
Directions
- Preheat the oven to 350 degrees F.
- Pat the beef dry with paper towels and sprinkle generously with salt and pepper.
- Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
- Add the beef and cook until brown on all sides - about 20 minutes total cooking time.
- Transfer the beef to a rimmed platter.
- Add remaining tablespoon of oil to the pan, add the shallots and saute until tender (about 5 minutes), scraping up the brown bits on the bottom of the pot.
- Add the garlic and saute for 1 minute.
- Add the wine and boil for 1 minute.
- Stir in the broth and mushrooms.
- Return the beef to the pan along with any juices on the platter.
- Bring the liquids to a boil.
- Cover and transfer to the oven.
- Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours (I like to put in the meat thermometer at this point as well to make sure it is cooked all the way through when the time is up).
- Transfer the beef to a cutting board.
- Tent the beef with foil and let stand 15 minutes.
- Meanwhile, spoon any excess fat off the top of the pan juices.
- Transfer the pan juices and vegetables to a blender and puree until smooth.
- Combine the gravy and rosemary sprig (broken in half) in heavy medium saucepan.
- Bring to a boil.
- Season the gravy, to taste, with salt and pepper.
- Cut the beef across the grain into ½-inch-thick slices.
- Arrange the sliced beef on a platter and garnish with rosemary.
- Spoon the gravy over and serve, passing the remaining gravy alongside.
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Average score: 4.9 / 5
No. of ratings: 7
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rosemaryblue 1 year ago said:
This sounds so wonderful! And especially with rosemary!!
angelgal 1 year ago said:
This sounds wonderful!!
smooch 7 months, 2 weeks ago said:
This sounds great!
notyourmomma 7 months, 1 week ago said:
Love the rosemary addition and the combination of mushrooms. Very savory and quite toothsome, to say the least.
shuga 5 months ago said:
A Mother's Day dinner!