Chuck Roast With Porcini Mushrooms

Submitted by Vseward Chef-V

"This is the tastiest and moist tender chuck roast you'll ever make... believe me I've tried several recipes. This one is a hit in my family."

 

• Ready In: 3hrs 15mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 (4 lb) boneless beef chuck roast
• 1 teaspoon salt
• 1 dash fresh ground black pepper
• 3 tablespoons olive oil
• 2 onions, sliced
• 6 garlic cloves, coarsely chopped
• 1 cup dry red wine
• 1 3⁄4 cups canned beef broth
• 1⁄2 ounce dried porcini mushrooms
• 1 large fresh rosemary sprig, plus
• extra rosemary sprig, for garnish

directions

1. Preheat the oven to 350 degrees F.
2. Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
3. Add the beef and cook until brown on all sides, about 15 minutes total cooking time.
4. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute.
5. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
6. Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan 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.
7. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

Reviews

[adopt a greyhound]

Great beef recipe. I didn't have porcini so just used button mushrooms. Still turned out great. Served with Recipe #26210.

 

[Andi Longmeadow Farm]

I have to agree here, Chef ~V this is probably the tenderest I have ever see a chuck roast. I followed this exactly, and it came out beautifully. The gravy mixture was just heavenly, and we didn't have any gravy left over either. I made some whipped mash potatoes, and made a little pool in the potatoes and filled the pool with the gravy. Just like good ol' down home cooking. Totally delicious! Thanks for posting this, Chef ~V will use again.

 

[sassafrasnanc]

This was sooo delicious. Thank you so much. It was exactly what I was hoping for.

 

[tedwards867]

That was delicious! I can't say anything better than the other reviewers. Will definitely make it again.. and again!

 

[CookingONTheSide]

This roast is the most delicious one I've ever made. It was full of flavor and so very moist. I will be making this all the time - especially when company is coming for dinner! Thanks Chef Vseward.