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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This is THE best roast I ever had. I found it on Everyday Italian by Giada De Laurentiis. It is definitely lip smacking good. Don't be afraid of the long instructions, it only looks like a lot of work. Ingredients:
4 lbs boneless beef chuck roast |
1 tablespoon salt |
1 tablespoon pepper |
2 onions, sliced |
1 teaspoon salt |
5 garlic cloves, coarsely chopped |
1 cup dry red wine |
1 3/4 cups beef stock or 1 3/4 cups beef broth |
1 ounce dried porcini mushrooms |
1 -2 sprig fresh rosemary, plus |
extra fresh rosemary, for decorating |
Directions:
1. Preheat the oven to 350°F/180°C.
2. Rub beef generously with salt and pepper.
3. Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
4. Transfer beef to a deep plate or bowl.
5. Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes.
6. Scrape up all the brown bits the meat left behind while onions are cooking.
7. Add the garlic and sauté 1 minute.
8. Stir in the wine and boil 1 more minute.
9. Add the stock and porcinis and return beef to the pot.
10. Bring the sauce to a boil, cover and put the pot in the oven.
11. Braise about 3 hours, turning the meat at halftime.
12. Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
13. Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
14. Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
15. Season with salt and pepper to taste and remove rosemary.
16. Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
17. Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
18. Best served with potatoes.
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