Save The Best For Sunday Supper: Red Wine Roast Beef With Tender Mushrooms
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Eating a pot roast or oven roast on Sunday after church was a staple part of my upbringing. Mom would set the oven temp to a low degree and allow the meat to simmer and tenderly cook while we were at church. When we would get home the whole house would smell amazing.
Check out what my pals over at Bless Us O Lord had to say about this recipe:
Whenever I spy a chuck roast on sale at the grocery, I grab one or two. While chuck is a tough and sometimes fatty cut of meat, it can be used for a tender pot roast, or any variety of tasty stews. Cooked long and low in a tasty broth, chuck roast is one of the most comforting cuts of beef I know. The tough gets all soft and most of the fat cooks down and can be skimmed off to make gravy.
I absolutely love pan drippings gravy. Talk about a world of flavor! My mother would never make her gravy any other way and neither do I.
Ingredients
3 or so pounds chuck roast
2 T. Bertolli olive oil
salt and pepper
1 onion (sliced like an apple)
1 1/2 cups good red wine, merlot, cabernet, or a blend (mine was an Italian Primitivo, similar to a zinfandel)
1 can College Inn vegetable broth
2 t. Lipton beef base or bouillon cubes
4 T. or so tomato paste or ready-made tomato sauce
1 T. Dijon mustard
1 T. McCormick Italian seasoning (herbes de provence would work, too)
5 cloves garlic, peeled and smashed
8-10 carrots
2 stalks celery, sliced
8-12 ounces cremini mushrooms sliced or quartered (if you have mushrooms detectives, just quarter them so they can push them aside)
Instructions:
Preheat oven to 325 degrees F.
Heat a large dutch oven over medium-high heat. Add oil and heat. Season roast with salt and pepper and place, seasoned side down, in oil. Season other side. Cook until lightly browned, and turn, cook other side until lightly browned. Turn heat down to medium and add onions. Stir and let cook five minutes or so. Pour the wine and broth over roast. Stir in beef base, tomato paste/sauce, mustard, and seasoning. Add garlic cloves. Bring to a simmer. Cover and place in 325-degree oven.
Cook for two hours until roast is beginning to fall apart.
Add carrots, celery, and mushrooms. Cook for 30-45 minutes until vegetables are tender.
Remove meat from sauce. Break up into serving-size pieces. Remove vegetables to a bowl or platter and keep warm with roast. Strain sauce and skim some of the fat off. Season to taste. Serve in a gravy bowl with ladle.
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Quick tip: I enjoy serving this roast beef with mashed potatoes and cooked carrots.
Thanks to Bless Us O Lord for this amazing recipe.