 | | Directions |
- Sprinkle beef with salt and pepper.
- Heat the oil over medium heat in the dutch oven.
- Place seasoned beef in the pot and brown on all sides.
- Transfer the beef to a plate.
- Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
- Add the garlic, tomato paste, thyme and rosemary.
- Stir to combine, cook for another 5 minutes.
- Add the red wine and stock, bring to a boil.
- Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
- Cook for another 2 1/2-3 hours or until the beef is very tender.
- Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
- Serve over buttered, parsley egg noodles or with mashed potatoes.
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Prep Time: 30 minutes
Cook Time: 3 hours
Container: dutch oven or large oven proof pot with lid
Servings: 4
|  | | Ingredients | | - | | 2 1/2 pounds chuck roast - boneless |
| - | | 2 teaspoons salt |
| - | | 2 teaspoons pepper |
| - | | 2 tablespoons vegetable oil |
| - | | 2 onions - sliced thin |
| - | | 2 cloves garlic - chopped fine |
| - | | 8 ounces mushrooms - sliced |
| - | | 1 tablespoon tomato paste - Italian seasoned |
| - | | 2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried |
| - | | 2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried |
| - | | 1 cup red wine |
| - | | 1 cup beef broth |
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