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This is very yummy, simple, but good enough for company. Due to the low roasting temp, the meat melts in your mouth and my guests were almost licking their plates. LOL Tho not necessary, I like to make this dish 2-3 days ahead of time before serving, it really allows all of the flavors to marry well, so plan ahead. I usually serve with mashed potatoes. For those of you who think a chuck roast is too fatty, feel free to use a brisket, a rump roast or any other cut you desire. I personally like the bone-in chuck roast if you can find it. This is adapted from Gourmet magazine, Jan. 2007.
- 2 -3 tablespoons olive oil
- 3 -3 1⁄2 lbs chuck roast
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 lb thick bacon, chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery ribs, finely chopped
- 1 cup sliced mushrooms (or more)
- 6 garlic cloves, thinly sliced
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine
- 2 cups low sodium beef broth
- 2 cups water
- Put oven rack in middle position and preheat oven to 275°F
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper. Sometimes I add some Montreal Seasoning as well.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add bacon to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 4 minutes.
- Add onion, carrot, celery and mushrooms, sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
- Tie the thyme and rosemary with kitchen twine, then add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add broth and water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, about 5 hours. Turn the meat every hour or so.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
- Note: Beef improves in flavor if made 2 to 3 days ahead of serving time. Cool completely in sauce, uncovered, then refrigerate in sauce, covered. Remove some of the fat from the surface. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.
DH says I don't make beef roasts often enough, but I usually find them kind of...boring. Not this one! The meat (I used a brisket) was falling-apart tender, and the sauce had a wonderful flavor. I asked DH to rate it on a 1-5 scale and he said "Ten!"