Classic Braised Beef

 This recipe called for a chuck roast.  I am going to try it using short ribs.  We’re supposed to get the first real cold weather of the season next week.  This might be on the menu.

3 1/2 pound boneless beef chuck roast 

1 tbsp. kosher salt

2 tsp. pepper

2 tsp. garlic powder

4 tsp. olive oil

2 tbsp. butter

1 onion, chopped 

1lb. cremini mushrooms, halved

1 head garlic, peeled and halved

1 C. red wine

3 sprigs thyme

2 bay leaves 

2 tsp. Worcestershire sauce

1 C. low sodium beef broth, plus more as needed 

3 carrots, peeled and chopped into 2 inch pieces 

Chopped fresh parsley for garnish 

Preheat oven to 325 degrees. Season beef roast with salt, pepper, and garlic powder.

Heat oil in a 5-6 quart Dutch oven over high heat; add beef. Reduce heat to medium high and cook until beef releases easily from bottom of pot and a golden brown crust has formed, about 4 minutes. Turn meat and repeat, cooking until brown on all sides. Transfer meat to a plate.

Add butter, and mushrooms to drippings.  Cook, stirring frequently, until softened, about 5 minutes. Add garlic; cook stirring constantly, about 1 minute.  Add wine, then use a wooden spoon to scrape up the browned bits from bottom of pot. Return meat and any accumulated juices to pot.  Add thyme, bay leaves and Worcestershire sauce.

Pour in beef broth. Bring mixture to a simmer. Remove from heat and bake, covered, 2 hours and 15 minutes.  Add carrots to pot.  Cook until meat is very tender and carrots are tender, about 45 minutes more. Remove thyme and bay leaves before serving. Garnish with parsley.