Ingredients
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3 lbs roast beef, chuck
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1 tablespoon flour
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1 teaspoon sea salt
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1 teaspoon fresh ground black pepper
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2 tablespoons vegetable oil
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2 garlic cloves, minced
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1/4 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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1/4 teaspoon dried marjoram
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1/4 teaspoon dry mustard
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1/4 cup ketchup
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1 cup red wine, dry
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1/4 cup water
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1 bay leaf
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1/2 lb mushroom, small, fresh
Instructions
- Rub roast all over with flour, salt and pepper.
- Heat oil in deep, heavy, non stick pan.
- Add beef to hot pan and brown at medium setting on stove, turning often, for 10 minutes.
- Lower heat to lowest setting on stove and add herbs, mustard, ketchup, red wine, water and bay leaf to pan.
- Cover and cook roast for 1 1/2 hours.
- Before adding mushrooms, add water if liquid has boiled to dry.
- Add mushrooms, cover and simmer for 1/2 hour or until meat is tender.
- Serve with mushrooms and gravy.
- Remember when serving chuck roast to cut across the grain into thin slices.
- So that you'll get the most tender slice.