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Pair with our Angeline Alexander Valley Cabernet Sauvignon
Ingredients:
� 1 (2 to 3) pound boneless chuck roast
� Kosher salt to taste
� Fresh ground pepper to taste
� Garlic powder
� 2 tablespoons canola oil
� 1 to 2 teaspoons butter
� 8 oz. fresh sliced cremini mushrooms
� 1 cup thinly sliced onion wedges
� 3 to 4 cloves garlic, crushed
� 2 bay leaves
� 1 can cream of mushroom soup
� 1 can golden mushroom soup
� ½ cup of Cabernet Sauvignon
� 2 tablespoons Worcestershire sauce
� 2 teaspoons beef Better Than Boullion
� ¾ cup of water
Method:
Preheat oven to 350 degrees.
In a large skillet, saut�ed fresh mushrooms with 1 to 2 teaspoons butter; set aside.
Rub down the chuck roast on all sides with kosher salt, fresh ground pepper, and a little garlic powder to taste. Heat canola oil in skillet used for mushrooms and brown the roast, searing it on both sides (approximately 4 minutes a side). Place the meat in a roaster pan or dutch oven. Add onions and crushed garlic to skillet for two minutes to soak up the juices. Place in roaster with bay leaves, on and around the meat.
Combine the mushroom soups, wine, Worcestershire sauce, beef boullion and water into a bowl; for better consistency stir with a whisk until smooth. Stir in saut�ed mushrooms and pour over and around meat in roaster (This should make a good amount of gravy to serve over meat and mashed potatoes!).
Cover pan with foil and bake for 3 to 3 and � hours. Remove and discard bay leaves. Serve and enjoy! This makes approximately four servings.
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