Yield
8 servings (serving size: 3 ounces beef and 1 1/4 cups mushroom mixture)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300° for 1 hour.

Step 3

Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables.

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