Recipe

Slow Roast Recipe

Add Step-by-Step Photos	Noir / All my dishes 2 years, 1 month 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	Noir
	slow food

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Fans

notyourmom

shuga

smooch

mystic_riv

pink

barbaramer

jenniferby

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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Comments

rosemaryblue 2 years, 1 month ago said:
This sounds so wonderful! And especially with rosemary!!

angelgal 2 years, 1 month ago said:
This sounds wonderful!!

smooch 1 year, 8 months ago said:
This sounds great!

notyourmomma 1 year, 8 months ago said:
Love the rosemary addition and the combination of mushrooms. Very savory and quite toothsome, to say the least.

shuga 1 year, 6 months ago said:
A Mother's Day dinner!

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