Sunday Slow-Cooked Roast Beef With Half A Bottle Of Wine And 20 Cloves Of GarlicMakes 6 to 8 generous servings
Level of difficulty: moderate
1 (3- to 3 1/2-pound) beef chuck roast
2 tbsp vegetable oil
1 tbsp kosher salt
1/2 tsp black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 tbsp chopped fresh basil, optional
Preheat an oven to 325°F.
With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.
Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.
Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.
Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.
Stir the basil into the sauce.
Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.
This recipe was created by Chef Kathy Casey, a food, beverage and restaurant concept consultant and food writer based in Seattle, Washington, USA. She owns Kathy Casey Food Studios®, a consulting and special events venue, and co-owns with husband John Casey her café and specialty food concept, Dish D'Lish®. 206-784-7840.
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