Oven-braised beef with tomatoes and garlic from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • PinchOfSalt on January 13, 2025

    Just as simple to throw together and promised, but I was not wowed as so many others appear to be. Followed the base recipe with the addition of throwing in a small package of (nicely fresh) slliced shiitake mushrooms and several glugs of Worcestershire sauce. I ended up tying two nicely marbled chuck roasts together in order to get a 3.75 roast after trimming a few fat lumps from them. Roasted for about 4 hours. The result needed a serious amount of "salt to taste", also pepper. Since this recipe is so effortless to put together, will make it again, but considering adding a judicious amount of salt up front, especially if I (again) end up having to combine two pieces of meat to get the right size of roast. In that case I can salt and pepper each piece individually when tying them together and then refrigerate over night. That way the salt and pepper would be in the meat, not just the sauce, which could be a nice improvement to the finished product.

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