Mushroom Onion French Roast @erin.eats.mtl

Malzemeler

INGREDIENTS

3-4 Ib French Roast, patted dry

4 garlic cloves, minced

2 large rosemary sprigs

1 tbsp paprika

1 tbsp brown sugar

1/2 tbsp kosher salt, plus more for sprinkling

Freshly ground pepper

2 tbsp extra virgin olive oil

3 yellow onions, peeled and sliced

12 oz brown mushrooms, quartered

1 package roasted chestnuts, sliced

11/2 cups chicken or beef broth

11/2 cups dry red wine

Yöntemler

DIRECTIONS

1. Generously season French roast with kosher salt.

2. Combine garlic, rosemary, paprika, brown sugar, kosher salt, pepper and oil to form a paste (l used a processor but you can do this by hand).

3. Spread garlic paste on roast.

4. Heat a large pan over medium high heat. When hot, add oil and sear meat on both sides (about 3-4 minutes per side).

5. Set aside in a roasting pan, reduce heat to medium-low and add onions to the pan.

6. (Note - do not clean your pan after your remove the meat - these seared bits are flavor bombs)

7. Preheat oven to 325F.

8. Sauté onions over medium-low until softened and browning, about 20-30 minutes. Add mushrooms to the pan. Sauté until softened, about 10-15 minutes. Add chestnuts to the pan if desired.

9. Pour wine and broth into the pan and bring it to a simmer for about 5 minutes. 10. Pour mixture over the roast and cover tightly. 11. Roast covered tightly at 325 for 3-3.5 hours, until fork tender, basting every hour and flipping for the last hour. 12. If you notice that the liquid is evaporating, add a little bit more broth and wine to the pan. 13. Allow to cool completely prior to slicing against the grain. 14. Return the beef to the gravy and allow it to marinate overnight in it and reheat in the juices.