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Author Notes: A simple homey dish with a secret ingredient —garlic and zest
- 2 1/2 pounds boneless chuck roast
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 16 ounces thick sliced button mushrooms
- 1 onion, peeled and sliced root to tip into eighths
- 4 carrots, peeled and cut into 1" pieces
- 2 stalks celery, cut into 1" pieces
- 4 small red skinned potatoes, cut into quarters
- 1 1/4 cups beef broth
- 2/3 cup drinkable red wine
- 2 tablespoons tomato paste
- 1 tablespoon dried mushroom powder (optional) (see note)
- 3-4 sprigs of thyme and 3-4 sprigs fresh rosemary tied into a bundle with kitchen twine
- 2 bay leaves
- Preheat the oven to 325 degrees.
- In a large dutch oven, heat the oil over medium high heat.
- Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper. Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust. Transfer the meat to a platter and add the mushrooms with a sprinkle of salt. Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5-8 minutes, stirring occasionally. When most of the liquid has evaporated from the mushrooms, add the onions and cook for an additional 2-3 minutes until crisp tender. Add the chuck roast and any accumulated drippings back to the dutch oven. Add the carrots, celery and potatoes, thyme bundle and bay leaves.
- Stir together the broth, red wine and tomato paste and pour over the vegetables. Cover and heat to boiling. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.
- NOTE: Sometimes the dried mushrooms in my pantry go past the point of reconstituting in water and look more like a fossil from the cretaceous period than the aforementioned dried mushroom. I don't waste them, though. I make mushroom powder. To make mushroom powder, put dried mushrooms (like porcini) into a spice grinder and pulse until a fine powder forms. Store in an airtight container. Whenever I want to add more umami flavor to a braised dish, I add a tablespoon or two of mushroom powder. Delish!