Beef And Wild Mushrooms

• 3 tablespoons olive oil, divided
• 1 2-pound boneless beef chuck roast
• Kosher salt
• 4 medium onions, coarsely chopped
• 2 garlic cloves, smashed
• 1 sprig thyme
• 1 bay leaf
• 1 cup dry red wine
• 8 cups low-sodium beef broth
• 8 ounces mixed mushrooms (such as hen of the woods, chanterelle, crimini, and stemmed shiitake), torn into large pieces
• Flaky sea salt (such as Maldon)

1. Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season beef with kosher salt; cook, turning, until browned on all sides, about 15 minutes. Transfer beef to a plate.
2. Add remaining 1 1/2 tablespoons oil to pot. Add onions, garlic, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and simmer until wine is reduced by half, about 3 minutes.
3. Return beef to pot; add broth. Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.
4. Let beef cool in cooking liquid, then transfer to a shallow baking dish. Strain braising liquid through a fine-mesh sieve over meat in dish. Cover and chill overnight. DO AHEAD:
5. Cut beef into 4 pieces; set aside. Transfer chilled braising liquid to a large skillet and bring to a boil; cook until thickened and reduced to 1 1/2 cups, 25-30 minutes. Taste and season sauce with salt, if needed.
6. Add beef to skillet with sauce, cover, and cook over medium-low heat until beef is heated through, 8-10 minutes. Divide beef among plates. Spoon sauce over, top with mushrooms, and sprinkle with flaky sea salt.

olive oil, boneless beef chuck roast, kosher salt, onions, garlic, thyme, bay leaf, red wine, beef broth, mixed mushrooms, salt

Taken from www.epicurious.com/recipes/food/views/beef-and-wild-mushrooms-51144030 (may not work)