Braised Beef

Name: Braised Beef
Ingredients: 2 1/2 to 3 pounds beef chuck roast; Kosher salt and freshly ground pepper; Olive or grapeseed oil; 1 medium onion, finely chopped; 2 garlic cloves, peeled and crushed; 2 tablespoons balsamic vinegar; 1 1/2 to 2 cups beef broth; A sprig or two of fresh thyme and rosemary; 3 carrots, peeled and cut into chunks; 3 or 4 Yukon Gold potatoes, peeled and quartered; 8 ounces button mushrooms, sliced; 1 tablespoon unsalted butter, for sauteing the mushrooms; Additional chopped fresh herbs, for garnish

13 ingredients

1 steps

Ingredients

2 1/2 to 3 pounds beef chuck roast
Kosher salt and freshly ground pepper
Olive or grapeseed oil
1 medium onion, finely chopped
2 garlic cloves, peeled and crushed
2 tablespoons balsamic vinegar
1 1/2 to 2 cups beef broth
A sprig or two of fresh thyme and rosemary
3 carrots, peeled and cut into chunks
3 or 4 Yukon Gold potatoes, peeled and quartered
8 ounces button mushrooms, sliced
1 tablespoon unsalted butter, for sauteing the mushrooms
Additional chopped fresh herbs, for garnish

Directions

1

["Preheat the oven to 325\u00b0F. Pat the roast dry with paper towels then season generously on both sides with salt and pepper. Heat a heavy saucepan or Dutch oven (with a tight-fitting lid), into which the roast will fit snugly, over medium-high heat. Add olive or grapeseed oil to cover the bottom of the pan. Sear the roast on both sides, adjusting the heat as necessary, to achieve a deep brown crust on the meat. Take your time with this step, you are developing the \"fond\"" that will flavor the cooking liquid. Remove the roast to a plate and pour off all but a teaspoon or so of the fat.""