There’s nothing more evocative than the smell of Sunday roast. I’m filled with a sense of comfort through sight, smell, and devouring this Sunday roast every time!. I hope you make it and like it as much as I do.
3 pounds Chuck Roast, cut into several large pieces
2 tablespoons olive oil
1 tablespoon kosher salt
1/2 tablespoon black pepper
2 large carrots, peeled and chopped (about 2 cups)
4 medium leeks, washed and chopped (about 2 cups) Use only the white and light green parts
2 bay leaf
4 tablespoons minced garlic
2 tablespoons flour
2 tablespoon tomato paste
1 pound Baby Bella or Crimini mushrooms, washed, dried, and halved
1 1/2 cup good red wine (I used Bordeaux)
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
2-3 sprigs of rosemary
water just to cover ingredients
1/4 cup chopped flat-leaf parsley
Toasted Bread Crumb Topping
1/2 cup Italian style breadcrumbs
1 tablespoon butter
Melt butter in a small pan. Pour in bread crumbs and toss in the butter. Toast bread crumbs, stirring frequently until lightly browned. Remove from heat and use to garnish
- Heat oven to 350F.
- Remove chuck roast from packaging and dry meat with paper towels. Cut roast into large pieces and dry them again.
- Chop leeks and carrots, and mince garlic.
- Wash mushrooms and pat dry. Cut in half
- In a small bowl combine kosher salt and pepper
- Season the meat with about 1 tablespoon of the mixture. Keep the remainder of the mixture for serving
- In a 5 quart dutch oven or heavy bottom stockpot, heat olive oil over medium-high.
- When the oil is glistening, add meat in small batches, cooking for about 1-2 minutes on each side. Remove meat to a plate and continuing cooking until all the meat has been seared.
- Sauté leeks, carrots for 3 minutes in the dutch oven. Add garlic and sauté 3 minutes longer
- Add 2 tablespoons of flour. Stir and cook for 2 minutes.
- Return meat to the dutch oven, and add beef stock, red wine, Worcestershire, halved mushrooms, bay leaf, and stir to combine. Add rosemary springs.
- Add some water just to cover ingredients, if necessary.
- Cover the dutch oven with a lid and cook in a pre-heated oven for 3 hours.
- Serve with cooked, flat egg noodles, polenta, or mashed potatoes
- Garnish with flat-leaf parsley and toasted bread crumbs
Leftovers can be refrigerated or frozen for another day. I like to make Italian Hot Beef Sandwiches. YUM