Braised Beef With Potatoes

By Addie

This beef is slowly braised with mushrooms and red wine, along with other vegetables, for a tender and delicious pot roast special enough for a Sunday dinner.

Ingredients

• 1 boneless beef chuck roast, 3 to 4 pounds
• 1 tablespoon Cajun seasoning
• Salt and pepper
• 2 tablespoons olive oil
• 2 medium onions, halved, sliced
• 8 ounces small whole mushrooms or thickly sliced mushrooms
• 2 medium bell peppers, red or combination of red and green or other colors
• 1 cup red wine
• 1 cup beef broth or chicken broth
• 2 1/2 pounds medium red potatoes, peeled, halved

Preparation

Step 1

Cut excess fat from the roast and rub it all over with the Cajun seasonings; sprinkle with salt and pepper. Put it in a food storage bag or bowl; seal or cover and refrigerate for at least 1 hour.

In a large pot or braising pan, heat olive oil over medium-low heat; add the onions and cook, stirring frequently, for about 15 to 20 minutes, or until the onions are tender and browned. Add the mushrooms and peppers and cook for about 3 minutes longer. Remove the vegetables to a plate and turn the heat up to medium-high. Sear the seasoned roast on all sides.

Add the cooked vegetables, wine, and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until reduced by about one-third. Cover and reduce heat to low. Simmer for 3 1/2 hours. Add the potatoes and continue cooking for about 30 to 45 minutes longer, or until the potatoes are tender.
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REVIEW:

Fantastic! I did everything exactly as written and it come out so wonderful. The roast was so tender and had perfect flavor.