- May 5, 2007
- 2,838
- 16
I have cooked this on the stovetop, but I see no reason it couldn't be done over a campfire or on a grill...
1 large chuck roast (size depending on your DO and appetite)
5-6 fresh garlic bulbs
2 stalks celery diced
2 medium-sized carrots diced
1 medium-sized onion diced
1 10 oz package mushrooms sliced
1 can beef broth (or your own beef stock)
1 cup good red wine (it has to taste good to cook with it)
1 sprig fresh rosemary
salt
fresh ground pepper
olive oil
roux
Slice the garlic lengthwise into slivers. Using a pearing knife, cut slits into the meat, sliding the garlic slivers down the knife blade into each slit.
Salt and pepper all surfaces of the meat, then rub crushed garlic into all surfaces of the meat..
Pour enough olive oil in the DO to just barely cover the bottom, then heat until it's hot enough to "pop" a drop of water. Place the meat in the DO and brown on all sides.
Pour in the cup of red wine and let it cook down about half way. Add the onion, celery and carrot, then pour in the beef broth.
Add the sprig of rosemary to the top of the roast.
When the liquid starts to boil again, adjust your heat to get it to a nice simmer. Cover and let simmer for at least 2 hours, maybe more depending on the roast size.
About 3/4 hour before the roast is done, add the mushrooms, stirring them into the liquid. If you add them too soon, they shrink to almost nothing.
When the roast is removed, thicken the juice to your desired thickness with your favorite roux.
Serve over smashed potatoes and pig out!
1 large chuck roast (size depending on your DO and appetite)
5-6 fresh garlic bulbs
2 stalks celery diced
2 medium-sized carrots diced
1 medium-sized onion diced
1 10 oz package mushrooms sliced
1 can beef broth (or your own beef stock)
1 cup good red wine (it has to taste good to cook with it)
1 sprig fresh rosemary
salt
fresh ground pepper
olive oil
roux
Slice the garlic lengthwise into slivers. Using a pearing knife, cut slits into the meat, sliding the garlic slivers down the knife blade into each slit.
Salt and pepper all surfaces of the meat, then rub crushed garlic into all surfaces of the meat..
Pour enough olive oil in the DO to just barely cover the bottom, then heat until it's hot enough to "pop" a drop of water. Place the meat in the DO and brown on all sides.
Pour in the cup of red wine and let it cook down about half way. Add the onion, celery and carrot, then pour in the beef broth.
Add the sprig of rosemary to the top of the roast.
When the liquid starts to boil again, adjust your heat to get it to a nice simmer. Cover and let simmer for at least 2 hours, maybe more depending on the roast size.
About 3/4 hour before the roast is done, add the mushrooms, stirring them into the liquid. If you add them too soon, they shrink to almost nothing.
When the roast is removed, thicken the juice to your desired thickness with your favorite roux.
Serve over smashed potatoes and pig out!
