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Friday, November 23, 2018

Homestyle Roast #Recipe

2 1/2 pound boneless chuck roast
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper fresh ground
16 ounces button mushrooms thick sliced
1 medium onion peeled and sliced root to tip into eighths
4 carrots peeled and cut into 1" pieces
2 stalks celery cut into 1" pieces
4 small red skinned potatoes cut into quarters
1 1/4 cups beef broth
2/3 cup red wine
2 tablespoons tomato paste
1 tablespoon dried mushroom powder optional, see note
3-4 sprigs of thyme and 3-4 sprigs fresh rosemary tied into a bundle with kitchen twine
2 bay leaves

Preheat the oven to 325 degrees.
In a large dutch oven, heat the oil over medium high heat.
Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper.
Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust. Transfer the meat to a platter and add the mushrooms with a sprinkle of salt.
Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5-8 minutes, stirring occasionally. When most of the liquid has evaporated from the mushrooms, add the onions and cook for an additional 2-3 minutes until crisp tender.
 Add the chuck roast and any accumulated drippings back to the dutch oven. Add the carrots, celery and potatoes, thyme bundle and bay leaves.
Stir together the broth, red wine, tomato paste and mushroom powder if using. Pour over the vegetables. Cover and heat to boiling. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.

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