Yankee-style pot roast
- 20 slices Brioche Gourmet Sliced Brioche Loaf (about 1 1/2 loaves) or 10 Brioche Gourmet Brioche Rolls, split horizontally
- Nonstick cooking spray
- 2 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 boneless beef chuck roast (about 4 pounds)
- 2 tablespoons olive oil
- 1 can (28 ounces) diced tomatoes, undrained
- 1 cup less-sodium beef broth
- ¾ cup dry red wine such as Cabernet Sauvignon or Pinot Noir
- 1 package (8 ounces) white mushrooms, quartered
- 1 large yellow onion, halved and chopped
- 1 ½ cups baby carrots
- 1 ½ cups chopped celery
- 1 teaspoon dried thyme
- 1 cup sour cream, at room temperature
- 3 tablespoons all-purpose flour
- Fresh parsley sprigs for garnish (optional)
DIRECTIONS
STEP 1
In small bowl, stir 2 teaspoons salt, garlic powder and pepper; rub over beef. Heat 5 1/2-quart oven-safe Dutch oven over medium-high heat. Add oil; heat 1 minute or until hot but not smoking. Add beef; sear each side 3 minutes or until browned. Add tomatoes with their juice, broth and wine; heat to a simmer over high heat. Cover; reduce heat to low and cook 2 hours.
STEP 2
Add mushrooms, onion, carrots, celery and thyme; heat to a simmer over high heat. Reduce heat to low; cover and cook 30 minutes or until vegetables are tender. Transfer beef to cutting board; tent with aluminum foil. With slotted spoon, transfer vegetables to bowl; cover to keep warm.
STEP 3
Heat liquid remaining in saucepot to a simmer over high heat. In medium bowl, whisk sour cream and flour. Whisking constantly, transfer 2 cups hot liquid into sour cream mixture, then whisk sour cream mixture back into saucepot. Heat to a boil over high heat; reduce heat to medium-low. Stir in remaining 1/2 teaspoon salt; simmer 10 minutes. Add vegetables back to saucepot; cover and cook 2 minutes or until heated through. Makes about 10 cups vegetable mixture.
STEP 4
Slice beef; serve with vegetable mixture garnished with parsley, if desired, along with bread.
Enjoy your meal !
