Ingredients: |
Ingredients: 3 #s Chuck Roast
1 bottle dry red wine such as cabernet
1/4 cup soy sauce
1 head garlic, halved
1 small white onion, quartered
2 carrots, peeled, and chopped
5 bay leaves
5 sprigs whole fresh thyme
2 sprigs fresh rosemary
15 peppercorns
2 Tbs. canola oil
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Directions: |
Directions:1. Roast garlic, onion and carrots in canola oil in a medium saucepan. Cook stirring often, over medium heat until onions are translucent and carrots are starting to soften.
2. Add remaining ingredients and beef; bring to a simmer for 15 minutes. Cool completely before putting roast n a zip close bag topping with marinade. Refrigerate over night,
THE NEXT DAY;
Marinate roast
4 oz mixed mushrooms
3 cloves minced garlic
1 small shallot, minced
2 1/2 cups Beef Broth
2 1/2 cups Dry red wine
2 Tbs. Butter
2 Tbs flour
1/2 bunch flat parsley
DIRECTIONS:
1. Remove roast from marinade and pat dry with pepper towels. Season generously with salt and pepper.
2. Sear all sides of beef in a very hot braising pan. Remove and wipe clean.
3. Add 2 cups of beef broth and 2 cups red wine, bring to a simmer, add roast. Cover tightly and braise in a 250º oven for 4-5 hours, until meat falls apart.
4. Meanwhile, saute mushrooms in butter until caramelized . Add garlic and shallots; cook until softened.
5. Put flour over vegetables, stirring constantly until flour smells toasty. Add 1/2 cup red wine and 1/2 cup beef broth. Bring mixture to a simmer, stirring to incorporate flour. Add salt and pepper to taste.
6. When beef is done, bring gravy back to simmer and mix in chopped parsley, tasting again to adjust salt and pepper. |
This recipe for Sunday Roast is from