Ingredients
Check off ingredients as you go
Serves 4
- 1 kg (2.2 lb) beef chuck roast, cut into 2 cm (¾ inch) thick slices
- 2-3 Tbsp olive oil
- 400 g (14 oz) fresh button mushrooms, sliced (or a mix of mushrooms)
- 2 medium onions (about 300 g / 10 oz), thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp balsamic vinegar (or wine)
- 600 ml (2½ cups) stock or water
- 1 tsp ground turmeric or a little fresh turmeric
- 1-2 bay leaves
- 1 sprig thyme
- a few black peppercorns
- Salt
- Heat a large sauté pan or Dutch oven, pour in the oil and sear the chuck slices for 2-3 minutes per side over fairly high heat so they brown well. Set aside. In the same pot, sauté the mushrooms over high heat. They should be nicely browned. Set them aside with the meat. Add the onions and cook for 8-10 minutes until golden. Add the garlic and tomato paste and cook for 2 minutes over medium heat, stirring (5-6 on an induction cooktop). Pour in the vinegar (or wine) to deglaze and scrape up the browned bits, then pour in the stock or water (roughly enough to cover), the bay leaves, thyme and turmeric, season with salt and pepper, and return the meat and sautéed mushrooms to the pot.
Cover and simmer over low heat or in the oven at 160°C (325°F) for 2½ hours. (In a pressure cooker, cook for 40-45 minutes.) The meat should be very tender when you pierce it with a knife.
- 20 minutes before the end of cooking, uncover the pot and let it simmer for another 15-20 minutes. The sauce should become slightly thick, glossy and coat the back of a spoon.
This chuck roast is delicious with sides such as mashed potatoes, quinoa, rice, steamed or sautéed potatoes, or tagliatelle.
Like all slow-cooked dishes, it’s even better the next day.
Tips and variations
- This recipe can also be made with other cuts such as the shoulder clod (Israeli cut no. 6) or the shank tip.
- I ask the butcher to cut the chuck into slices, so they’re nice and even and cook faster.
- Remember to take your meat out of the refrigerator 30 minutes before cooking; sudden temperature shocks are best avoided to keep the meat tender.
- If you like smooth sauces, blend the sauce after removing the chuck slices and all or some of the mushrooms.
- You can also use dried porcini for part of the mushrooms and use their soaking water for flavor in place of some of the stock or water.
To learn all about the meat cut numbers in Israel and how to use them, take a look at my guide to meat in Israel