| Category: | Meat & Seafood | |
| Style: | Italian |
Description:
This is a recipe I got from Food Network's website. If there is anything I like, I look it up and sort it based on rating, the higher the rating, the better. I read through the ratings first before I cook it, it helps hearing from those who have tried it. =)
I had to use Baby Bella instead of dried Porcini since Walmart didn't have them. Turned out really tasty! I didn't even have to make the gravy, au jus was perfect!
It is best to slow cook this in the oven, until it turns out really tender, the meat literally fell off when you slice it, more like corned beef tender. =)
Ingredients:
- 1 4lb. boneless beef chuck roast
- Salt and freshly ground pepper
- 3 tbsp Olive Oil
- 2 onions sliced
- 6 garlic cloves, coarsley chopped (I added more, I love garlic)
- 1 cup dry red wine
- 1 3/4 cups Beef broth
- 1 pack Baby Bella mushrooms (1/2 ounce will do) the recipe called for dried Porcini mushrooms but Walmart didn't have them available.
- 1 large sprig of Rosemary, plus extra for garnish
Directions:
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef 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 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. 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.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes.
We were so hungry that I skipped making the gravy, served it as it is and it still turned out great! =)
Serve with mashed potatos and steamed veggies. =)
This is a recipe I got from Food Network's website. If there is anything I like, I look it up and sort it based on rating, the higher the rating, the better. I read through the ratings first before I cook it, it helps hearing from those who have tried it. =)
I had to use Baby Bella instead of dried Porcini since Walmart didn't have them. Turned out really tasty! I didn't even have to make the gravy, au jus was perfect!
It is best to slow cook this in the oven, until it turns out really tender, the meat literally fell off when you slice it, more like corned beef tender. =)
Ingredients:
- 1 4lb. boneless beef chuck roast
- Salt and freshly ground pepper
- 3 tbsp Olive Oil
- 2 onions sliced
- 6 garlic cloves, coarsley chopped (I added more, I love garlic)
- 1 cup dry red wine
- 1 3/4 cups Beef broth
- 1 pack Baby Bella mushrooms (1/2 ounce will do) the recipe called for dried Porcini mushrooms but Walmart didn't have them available.
- 1 large sprig of Rosemary, plus extra for garnish
Directions:
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef 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 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. 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.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes.
We were so hungry that I skipped making the gravy, served it as it is and it still turned out great! =)
Serve with mashed potatos and steamed veggies. =)
No comments:
Post a Comment