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Two-Day Braised Roast Recipe

   
 

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     Two-Day Braised Roast

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1ts salt
1 tsp garlic powder
1/2 tsp pepper
4-5lb chuck roast
olive oil
2 med red onions, cut into rings
18 1/2oz can french onion soup
14 1/2oz can stewed tomatoes
2 cups red wine
 
1 tbsp chopped thyme
1 cup driked porcini mushrooms (or bella)
4 large carrots cut into chunks

Instructions
heat oven to 325. Stir together salt, garlic powder and pepper. Brush olive oil on roast, season all over with spice mixture. Sear in oil on all sides, 2 minutes per side.
Arrange onions in bottom of dutch oven. Put roast on top. Add onion soup, tomatoes, wine, thyme, mushrooms and carrots. Roast 4-6 hours or until tender, but not falling apart.
Remove from oven and let cool. Refrigerate over night. The next day remove meat and over medium-high heat bring to a simmer. Cook uncovered until reduced to 6 cups. in batches puree in blender. Return to pot.
Slice meat and place in juices to warm. Simmer 4-5 minutes.


Originally Submitted
5/2/2016





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