Tender slow cooked beef with mushrooms in a rich and tangy cream sauce, served over buttered egg noodles. This is a hearty dish that warms the soul and sticks to the ribs on a cold day.
Ingredients
- 3 – 5 lbs boneless beef chuck roast
- coarse sea salt
- 3 tbsp + 3 tbsp safflower oil or other neutral cooking oil
- fresh thyme sprigs
- fresh rosemary sprigs
- 2 – 4 cups reduced sodium chicken broth or stock
- 2 tbsp + 1 tbsp minced garlic
- 3 tbsp + 3 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1 medium shallot, minced
- 1/4 cup dry sherry
- 1 cup heavy whipping cream
- 1 tbsp Dijon mustard, such as Maille
- 8 oz sour cream
- white pepper and sea salt, to taste
- 8 – 12 oz wide egg noodles
- chopped parsley or chives, optional
Method
Preheat the oven to 275°. Sprinkle both side of the boneless beef chuck roast with coarse sea salt, about two tsp. Preheat a large cast iron pan (preferably enamel coated) on the stove. Add 3 tbsp of neutral oil. Sear the chuck roast for 5 minutes on each side. Add enough chicken stock to the pan go about half way up the side of the roast. Add 2 tbsp of minced garlic, a sprig of rosemary, and a few sprigs of rosemary to the broth. Place the pan in the oven and roast until tender, 3 to 4 hours depending on the size of your roast. Keep an eye on the liquid level, and add additional broth as needed.
Remove the roast from the oven. Transfer the meat to a platter or board to rest. Strain and reserve the cooking liquid.
Saute the sliced mushrooms on medium high heat until brown, stirring often. Reduce the heat and add the minced shallot and remaining minced garlic. Saute on low heat until the shallots are translucent.
Deglaze the pan with the sherry. Add enough broth to the reserved cooking liquid to equal 2 cups and add to the mushrooms. Add a few additional sprigs of thyme to the broth and mushroom mixture. Simmer on low heat until the liquid has reduced by a fourth.
Add the heavy whipping cream and Dijon mustard and stir until well combined. Simmer on low heat until the sauce is reduced by a fourth. Meanwhile, cook the egg noodles according the manufacturer’s directions. Toss the noodles with melted butter.
Slice the roast into bite size pieces and add to the sauce. Remove from the heat, remove the thyme sprigs, and mix in the sour cream. Add white pepper and salt to taste. Serve over buttered egg noodles. Garnish with chopped parsley or chives, if desired.
Recipe by Katie