Slow Roast Recipe

How to make it

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• 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.