CHUCK ROAST - BRAISED WITH MUSHROOMS

By akselden

Ingredients

• 3 C. beef stock
• 1 oz. dried chanterelle mushrooms
• 4 lb. beef chuck roast, sliced 2" thick
• Salt and freshly ground pepper, to taste
• 1 1/4 C. all purpose flour
• 1/4 C. olive oil
• 2 yellow onions, sliced 1/4" thick
• 3 garlic cloves, crushed
• 1 C. dry white wine
• 1/2 C. drained diced canned tomatoes
• 1 oz. bittersweet chocolate, chopped
• 2 sprigs each fresh thyme, rosemary and oregano, tied with string

Details

Servings 6

Preparation

Step 1

In saucepan over high heat, bring stock to boil; add mushrooms. Remove from heat, cover and let stand 1 hour. Season beef with salt and pepper. Dredge beef in 1 C. flour; shake off excess.

In large saute pan over medium high heat, warm oil. Brown beef, 3-5 minutes per side. Transfer to slow cooker. Over medium heat, cook onions and 1/4 C. flour, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Add wine, tomatoes, chocolate and herbs; bring to simmer. Pour in stock and mushrooms, leaving grit behind. Simmer 3-5 minutes; add to slow cooker. Cover and cook on high 4 1/2 hours. Discard herbs. Cut beef into chunks; serve with sauce.