A Conscious Feast by Nicole Aloni

Carne Brasato alla Cipolla Recipe

Pot Roast with Onions and Mushrooms

photo: Manny Rodriguez

I created this recipe for an Italian friend who was feeeling homesick.  She said, “My Mama used to make this wonderful roast, like an American pot roast, but with lots of garlic and, and herbs and wine and…. I’m dying for some!” (Picture her thick Italian accent here, I didn’t have the heart to attempt to duplicate it.)

I whipped this up and Marta seemed to feel it came close to her memories of home. It’s so easy to make for a comforting Sunday supper.  Plus, if you have a small family, the leftovers will make unctuous pasta dishes, sandwiches or noodle casseroles all week. I think it’s one of the best investments of kitchen time on a blustery Sunday, like today. I’m heading for the store right now!

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: A fruity Pinot Noir

Makes 6 to 8 servings

• 3 to 4 pounds organic, boneless beef chuck roast
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 pound onions, thinly sliced (about 4 cups)
• 3 cups sliced mushrooms (button, cremini or , for a wow–chanterelles)
• 1 1/2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
• 2 cups red wine (such as Shiraz)
• 1 1/3 cups homemade beef stock or store-bought low-sodium beef broth

Place the oven rack in the middle position and preheat the oven to 325° F.

1. Pat the beef dry and rub the roast all over with salt and black pepper.
2. Heat the oil in an ovenproof 5-quart casserole over medium-high until hot. Add the beef to the pan and brown well on all sides, about 6 minutes total. Transfer the beef to a plate.
3. Add the onions to the pot and sauté, stirring frequently, until soft and gold, about 6 to 8 minutes.
4. Add the mushrooms, garlic, tomato paste, thyme, rosemary, and 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring, for 2 minutes.
5. Add the wine and stock and bring the mixture to a boil. Return the beef to the pot, then cover tightly and braise in the oven, turning once an hour, until the beef is very tender, 2 1/2 to 3 hours total.
6. Let the beef stand, uncovered, in the pan sauce at least 15 minutes.