Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic<\/strong><\/p>\nIf the sauce is not thick enough, make a cornstarch slurry using 1 Tbsp cornstarch mixed with 2 Tbsp water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.<\/p>\n
Makes 6 to 8 generous servings<\/p>\n
1 (3- to 3 1\/2-pound) beef chuck roast
\n2 Tbsp vegetable oil
\n1 Tbsp kosher salt
\n1\/2 tsp black pepper
\n1 large onion, peeled and cut into 8 wedges
\n1 1\/2 cups sliced mushrooms
\n1\/2 bottle (about 1 1\/2 cups) red wine
\n3 Tbsp flour
\n20 cloves garlic, peeled
\n5 sprigs fresh thyme
\n4 carrots, cut into 1 1\/2-inch pieces
\n4 stalks celery, cut into 1 1\/2-inch pieces
\n1 Tbsp chopped fresh basil, optional<\/p>\n
Preheat an oven to 325\u00b0F.<\/p>\n
With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Stir the basil into the sauce.<\/p>\n
Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.<\/p>\n
Recipe from Dishing with Kathy Casey.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Looking to make a meal to impress, but don\u2019t want to break the bank? Braising can make even the toughest cuts of meat, an inexpensive, melt-in-your-mouth experience. Braising is a loooooong, slow-cooking method that can be done on the stove-top, in the oven, or in a crock pot. What a great treatment for less tender, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11760,12071,12067,12069],"tags":[1106,6068,1068,478,1894,1070,10209,1671,233,3132,1078,291,1151,293,4095,3620,1919,10211,11169,6087,1679,1536,6604,1538,1540,6738,1178,11170,4770,11168,1692,861,1491,1052,1000],"class_list":["post-33092","post","type-post","status-publish","format-standard","hentry","category-books-to-cook","category-dishing-with-kathy-casey-blog","category-komo-radio","category-recent","category-recipes","tag-basil","tag-beef-chuck","tag-black-pepper","tag-braising","tag-carrots","tag-celery","tag-chicken-legs","tag-crock-pot","tag-dishing-with-kathy-casey","tag-easy","tag-flour","tag-garlic","tag-herbs","tag-kathy-casey","tag-komo-news","tag-komo-news-radio","tag-kosher-salt","tag-lamb-shanks","tag-low-and-slow","tag-mashed-potatoes","tag-meat","tag-mushrooms","tag-news-radio","tag-onion","tag-oven","tag-pre-heat","tag-red-wine","tag-short-ribs","tag-slow-cook","tag-slow-cooked-roast-beef-with-half-a-bottle-of-wine-and-20-cloves-of-garlic","tag-stove-top","tag-thyme","tag-vegetable-oil","tag-vegetables","tag-wine"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/33092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33092"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/33092\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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