Red WineBraised Beef With Wild Mushroom Steak Sauce

• kosher salt
• 1 (2 1/2- to 3-pound) boneless chuck roast
• 1 medium yellow onion, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 8 garlic cloves, thinly sliced
• 1 tablespoon finely chopped fresh rosemary
• 3 tablespoons unsalted butter
• 1 1/2 cups dry spicy red wine, such as Cabernet or Merlot
• 1 quart chicken or beef stock
• freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 large shallots, thinly sliced
• 3 garlic cloves, finely chopped
• 1 pound small wild mushrooms, such as chanterelles, lobster mushrooms, porcinis or a combination, roughly chopped
• 1/4 cup brandy
• 1/4 cup worcestershire sauce
• 1 cup chicken or beef stock
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons finely chopped fresh thyme

1. Liberally salt the chuck roast and set aside.
2. In a medium bowl, combine the onion, fennel, garlic, and rosemary and toss to combine.
3. Transfer half of the mixture to a large bowl and place the roast on top, then pack the remaining onion mixture over and around the roast.
4. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Arrange a rack in the center of the oven and preheat the oven to 350F.
6. Remove the roast from the refrigerator and set aside to come up to room temperature.
7. In a large Dutch oven set over medium heat, warm the butter until it melts.
8. Remove the roast from the bowl, brushing any vegetables that cling to it back into the bowl.
9. Set the vegetables aside.
10. Put the roast in the pot and brown on all sides, about 4 minutes per side.
11. Transfer the roast to a plate or cutting board and add the reserved vegetables to the pot.
12. Raise the heat to medium-high and cook, stirring occasionally, until the vegetables are caramelized, about 5 minutes.
13. Add the red wine, scraping the bottom of the pot with a wooden spoon to loosen all the brown bits.
14. Bring the red wine to a simmer and simmer until it has reduced by half, about 5 minutes.
15. Add the stock and bring to a simmer.
16. Return the roast to the pot, cover, and transfer to the oven to braise for 2 hours 30 minutes or until fork-tender.
17. Remove the roast from the oven and let it rest for 10 minutes in the braising liquid.
18. Season with pepper.
19. Slice the roast directly in the pot, then transfer it to a large platter.
20. (Discard the braising liquid and aromatics.)
21. Spoon the wild mushroom sauce over the top and dig in.

kosher salt, chuck roast, yellow onion, fennel bulb, garlic, fresh rosemary, unsalted butter, red wine, chicken, freshly ground black pepper, unsalted butter, shallots, garlic, wild mushrooms, brandy, worcestershire sauce, chicken, kosher salt, freshly ground black pepper, thyme

Taken from www.foodrepublic.com/recipes/red-wine-braised-beef-with-wild-mushroom-steak-sauce/ (may not work)