I really haven't been blogging much lately. In fact, I haven't been doing much of anything lately. I am not a huge fan of summer. It makes me lazy. I haven't cooked much, or done much organizing. LAZY, I tell you!! But last week, I was on vacation, so one night I decided to make a nice dinner. I can't remember where this recipe came from...I copied it down from somewhere YEARS ago, and I don't make it very often. It is a variation of a roast, but it is a lot different than the normal potroast that I usually make.
1 (3-4 lb) chuck roast
2 cans beef broth
1 cup red cooking wine
mushrooms (the recipe calls for shitake mushrooms, but I use button mushrooms)
1 onion, cut in strips
1 green pepper (I think I added this ingredient somewhere along the way!)
salt & pepper
In a dutch oven, heat olive oil. Add chuck roast and sear on each side. Remove meat, and add more olive oil. Add onions, mushrooms and green pepper. Cook until tender. Add beef broth and red wine. Bring to a boil, then reduce heat. Add meat to pan, cover, and place in 400 degree oven for approx. 4 hrs. Keep an eye on it, and if the liquid starts to cook down too much you can add more beef broth. After 4 hrs, remove meat to a plate to rest. Pour the rest of the contents of the pan into a blender with 2 tablespoons of flour. Blend until it makes all the same consistency. Serve over meat and mashed potatoes.