Ingredients
The following ingredients have 6 Servings
- 3 to 3-1/2 lb beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- 2 medium onions (chopped)
- 4 cloves garlic (finely chopped)
- 1 cup ruby port
- 12 ounces white mushrooms (cleaned and sliced)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instruction
- Preheat the oven to 325°F
- If desired tie a length of kitchen twine around the outside of the chuck roast to help it hold its shape during cooking.
- Combine the salt, pepper and sugar in a small bowl, then sprinkle the mixture evenly over the meat on all sides. Using your fingers, rub it in well and allow to stand for 10 minutes.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the meat and brown well, 2 to 4 minutes per side, then transfer to a plate.
- Reduce the heat to medium and add the onions. Cook for 3 to 4 minutes, just until softened. Add the garlic, season with salt and pepper and spread the mixture evenly across the bottom of the pan. Lay the roast on top of the bed of onions, then pour in the port. Spoon a few of the onions that aren't covered on top of the meat.
- Cover and roast, basting every 45 minutes, until the meat is fork-tender, 2-1/2 to 3 hours total.
- When the meat is done, transfer to a platter and cover to keep warm. Skim the fat from the liquid, then bring it to a simmer over medium-high heat until reduced by about 1/3, then add the mushrooms. Continue cooking until the mushrooms are tender, 5 to 7 minutes longer, then whisk in the cornstarch-water mixture. Stir until thickened, about 2 minutes.
- Slice the beef against the grain and arrange on a serving platter. Top with mushrooms and gravy.
