Bridget's Recipe Corner

 

The best laid plans...part two. You may recall last week some of my groceries were accidentally left at the store. Well, I called King Soopers and returned to get them. I had something in mind and I was determined to give it a shot. As it turns out, I didn't even use the ingredients for my dish, but I did use them for something else which might be next week's recipe. Anyway, back to this week. This is a slow-roasted meat dish that received good reviews from "my critics" so I'm now using it for this week. Hope you enjoy it too.

Braised/Slow-Roasted Beef with Vegetables

2 lb. rump roast
1/2 lb. Portobello mushrooms, sliced
2 shallots, minced
1 yellow onion, sliced
1/2 - 3/4 c. flour
seasonings for meat
1 1/2 c. French bread stuffing cubes (King Soopers brand - found near bakery section)
1-2 cans beef broth
1-2 T. beef base stock, jar
freshly ground pepper, to taste
olive oil
butter
3/4 c. Gruyere cheese, shredded

Preheat oven to 225°. Using cooking spray, grease large baking dish. Layer bread/stuffing in the bottom of baking dish. Trim fat from roast and slice beef into 3/4" pieces. Season well and thoroughly dredge in flour. Meanwhile, heat olive oil and butter in large skillet. Working in batches, brown meat on both sides. When browned, layer meat on top of the stuffing. When all meat is slightly browned, add 1-2 T. more olive oil and 1 T. butter to skillet. When hot, add onions and shallots, stirring well, scraping drippings from the pan. When the onions are soft, add the mushrooms, stirring well again. Cook for approximately 4-5 more minutes then add 1/2 c. broth and beef base. Continue cooking, adding additional broth and 2 T. flour. Sauce will begin to thicken. Add remaining broth. Spoon thickened sauce over meat. Sprinkle with grated cheese and cover tightly with foil. Place in oven and cook approximately 5-6 hours. Remove from oven when ready to serve.