Chuck Roast with Wine & Porcini
Posted on January 16, 2013 by Webdev
3 lbs. chuck roast, fat trimmed
2 large onions, coarsely chopped
4 garlic cloves, thinly sliced
4 thyme sprigs plus 2 teaspoons finely chopped thyme
2 bay leaves
1 cup extra virgin olive oil
2 cups dry red wine
1/4 cup gf flour
Salt and freshly ground black pepper
4 oz. dried porcini mushrooms
1 cup port
2 Tablespoons tomato paste
2 Tablespoons extra-virgin olive oil
3 slices of thick cut bacon, cut into 1 inch pieces
2 celery ribs, chopped
2 large carrots, thickly sliced
1/4 cup sliced shiitake mushrooms
1 28 oz. can stewed tomatoes
2 cups gf chicken stock
2 Tablespoons unsalted butter at room temperature
2 Tablespoons gf flour
2 Tablespoons chopped Italian parsley
Place the chuck roast in a large zip lock bag along with the onions, garlic, thyme sprigs, bay leaves, 1 cup olive oil and 1 cup red wine. Seal the bag and let marinate for at least 4-6 hours or overnight.
Preheat oven to 325°F.
Drain the meat and pat dry with paper towels, reserving the marinade. Place the gf flour on a plate and dredge the chuck roast in the flour, coating on all sides. Season generously with salt and freshly ground black pepper.
In a medium bowl, cover the dried porcini mushrooms with the port and microwave on high for 1 minute. Let stand until the porcini mushrooms are softened. Transfer the mushrooms and liquid to a food processor along with the tomato paste and process until smooth. Set aside.
In a large heavy Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Add the bacon and cook until crisp about 5 minutes. Drain off excess fat. Add the reserved onion mixture, celery, carrots and shiitakes and cook over medium high heat until vegetables are just tender about 6-8 minutes. Using a slotted spoon transfer the vegetable mixture to a bowl.
Heat the remaining tablespoon of oil in the Dutch oven. Add the chuck roast and brown on all sides over medium high heat. Return the vegetable mixture to the pan along with the porcini-tomato paste mixture, stock, remaining red wine, and stewed tomatoes. Bring to a boil. Cover and transfer to the oven. Let braise for 1 hour. Reduce oven temperature to 250°F and continue to braise for an additional hour or until the meat is fork tender or about 160°F internally.
Remove the roast from the pot and skim as much fat off the surface as possible and remove the bay leaves and thyme sprigs. Bring sauce to a simmer. In a small bowl mix together the butter and flour until a paste forms. Stir butter mixture into the sauce and continue to simmer for 2 minutes or until slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper. Slice the roast and set onto a serving platter. Spoon sauce over the top and garnish with chopped Italian parsley.
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