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.
4medium leekswashed and chopped (about 2 cups) Use only the white and light green parts
2bay leaf
4tablespoonsminced garlic
2tablespoonsflour
2tablespoontomato paste
1poundBaby Bella or Crimini mushroomswashed, dried, and halved
1 ½cupgood red wineI used Bordeaux
1 ½cupsbeef stock
1tablespoonWorcestershire sauce
2-3sprigs of rosemary
water just to cover ingredients
¼cupchopped flat-leaf parsley
Toasted Bread Crumb Topping
½cupItalian style breadcrumbs
1tablespoonbutter
Melt butter in a small pan. Pour in bread crumbs and toss in the butter. Toast bread crumbsstirring frequently until lightly browned. Remove from heat and use to garnish
Instructions
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
ENJOY!
Notes
Leftovers can be refrigerated or frozen for another day. I like to make Italian Hot Beef Sandwiches. YUM