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Beef Roast with Porcini Mushrooms




Source of Recipe


Elizabeth


List of Ingredients




1 (3-4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
2Tbls. olive oil
2 yellow onions, sliced
5-6 garlic cloves, crushed
1 c. red wine (dry)
2 cups canned beef broth
5-6 dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Recipe



Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat a small amount of good quality oil in a heavy Dutch oven (around 6 qts.) over medium-high heat. Brown beef on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. To the pan, add another Tbls., the onions and sauté until tender. Scrape up the up the brown bits on the bottom of the pan, about 5 minutes. Add the garlic and sauté about 1 minute. Add the wine and
bring to a boil, cooking 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover tightly and place in the oven. Cook until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.

Transfer the meat to a cutting board. Cover with foil and let stand 15 minutes. Meanwhile, de-fat the pan juices. Put the remaining juices and vegetables to a
blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.

To serve:
Cut the beef across the grain into thick rustic slices. Arrange the beef on a platter and spoon some sauce over and serve, passing the remaining sauce in a sauce
boat.