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The beef is tender, the mushrooms are to die for, and the sauce . . . people the sauce is just incredible! It’s just a touch tangy from the vinegar and the blueberry isn’t lost or masked. The blueberry pops up right at the end. If you are lucky you will even get a little blueberry chunk floating around on your plate.
Drizzle 2 Tablespoons of olive oil over chuck roast and generously salt and pepper.
Preheat your oven to 275 degrees F.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate. Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or so. Add a little more olive oil if necessary and add mushrooms and sliced garlic. Stir everything until the mushrooms just begin to brown, then remove to a plate.
If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until evenly browned. Remove the roast to a plate.
With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk to get all the brown bits up. Add tomato sauce and blueberries. Bring to a boil and lower the heat to a simmer. Allow the berries to cook for about 3 – 4 minutes until they plump, then using the back of your spoon mash some of the berries against the side of the pot.
Place the roast back into the pan, add in the onion, mushrooms and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (this time is for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!