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Braised Beef in Red Wine
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Source: And She Cooks Too
| 3 lb | chuck roast |
| Olive oil | |
| Salt and pepper | |
| 1 large (8 oz) | yellow onion, chopped |
| 3 cloves | garlic, minced |
| 10 oz | whole mushrooms |
| 2 | dried bay leaves |
| 1 tbs | dried thyme |
| 2 cups | beef broth |
| ½ cup | red wine |
Pre-heat oven to 375 degrees. In a large casserole, heat the olive oil, season one side of the roast with salt and pepper, and place this side down to sear in the pan for about 5 minutes – seasoning the other side with salt and pepper while in the pan. Once seared, flip roast over and add the remaining ingredients and bring to a simmer. Cover and place the roast in the oven and braised for 2 ½ to 3 hours. Remove and serve with mushroom and juices – or strain and reduce to make a thicker sauce. Serve over noodles.
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