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Wine braised chuck roast w/onions & mushrooms
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: SNC
| 4 pounds | boneless beef chuck roast |
| 2 teaspoons | salt |
| 3/4 teaspoon | black pepper |
| 2 tablespoons | vegetable oil |
| 2 pounds | onions, (2 medium), halved lengthwise and thinly sliced |
| 2 large | garlic cloves, finely chopped |
| 3 tablespoons | tomato paste |
| 8 oz. | Sliced mushrooms |
| 1 teaspoon | chopped fresh thyme , or 1/4 teaspoon dried crumbled |
| 1 teaspoon | chopped fresh rosemary , or 1/4 teaspoon dried crumbled |
| 1 1/2 cups | dry white wine |
| 1 cup | water |
Accompaniment: 1/2 pound egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Add onions mixture to crockpot, along with mushrooms; cook for 6 hours on high
Let beef stand, uncovered, in onion sauce about 30 minutes.
Skim fat from sauce; Add brown gravy mix to sauce & serve with beef and noodles
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