Christmas Lunch

Christmas Roast

Instructions

3 to 3-1/4 pounds boneless chuck roast, trimmed of external fat

2 tablespoon olive oil

2 tablespoon unsalted butter3 large shallots, peeled, trimmed and quartered

5 cloves garlic, peeled and smashed

1 tablespoon tomato paste

2 cups dry red wine

32 ounce low sodium beef broth

½ ounce dried porcini mushrooms

1 tablespoon corn starch

2 tablespoon Madeira, or Port

Preheat oven to 350 degrees.
Sprinkle the roast with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add meat to pot and brown on all sides. Transfer meat to bowl.
Reduce heat to medium. Add butter to the pot to melt. Add shallots and garlic and sauté until golden. Add the tomato paste and cook for 1 minute. Stir in the red wine and scrape the bottom of the pot to loosen up any stuck bits. Add the broth, mushrooms and bouquet garni.
Return meat to pot, pressing down to nestle it into the liquid (it does not need to be completely submerge). Turn the heat up to medium-high and bring liquids to boil. Cover and place in the oven to roast for 3 to 4 hours until it is fork tender. (You can turn the roast over halfway through so all of the meat spends time submerged in the braising liquid.)
Remove meat to a platter and tent with aluminum foil. Remove and discard the bouquet garni. Boil liquids in the pot about 15 minutes. Whisk the corn starch and Madeira together, then whisk it into the liquids. Cook for another 2 to 3 minutes. Season with salt and pepper.