Chuck Roast in Asian Mushroom Butter Sauce |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Beef roast with a blend of mix mushrooms. Ingredients:
4 lbs chuck roast, boneless |
1 1/2 tablespoons salt |
1 teaspoon white pepper |
1 cup onion, sliced |
1 cup shiitake mushroom, soak and sliced |
4 tablespoons peanut oil |
3 garlic cloves, minced |
1/2 lb oyster mushroom |
2 cups beef broth |
1 cup white wine |
1/2 cup oyster sauce |
1/4 cup butter |
1/2 lb enoki mushrooms |
3 stalks green onions, minced |
Directions:
1. In a large plate add the chuck roast and salt and pepper the roast. Let the roast stand for 30 minutes and heat a large heavy duty stockpot adds 2 tbsp of oil to coat the skillet and place the roast into the skillet and pan fry until golden brown on both side. Remove the roast and set aside. Add in the 2 tbsp oil and mushroom and onion stir fry until golden brown.
2. Add in the garlic, oyster mushrooms and broth, white wine and oyster sauce and bring to a boil and place the roast into the broth and when I back to a boil reduce to a low simmer. Simmer the roast until tender. About 90 minutes. Remove the roast onto a serving platter and keep warm. Add in the butter and reduce down by half. Spoon the sauce over the roast and top with Enoki mushrooms and green onion.
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