A hearty and flavorful braised beef roast paired with a rich porcini mushroom sauce, perfect for a comforting dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Pat the beef roast dry with paper towels and season generously with salt and pepper.
Drying the beef helps achieve a good sear.
Heat 2 tablespoons of olive oil in a heavy-bottomed roasting pan over medium-high heat.
Use a heavy pan to retain and distribute heat evenly.
Sear the beef on all sides until browned, about 15 minutes total. Remove the beef and set aside.
Searing locks in the juices and adds flavor.
Add the remaining olive oil to the pan, then sauté the onions until tender, about 5 minutes.
Scrape the bottom of the pan to incorporate flavorful bits.
Add the garlic and cook for 1 minute until fragrant.
Garlic burns quickly, so keep an eye on it.
Pour in the red wine and bring to a boil, cooking for 1 minute.
Deglazing lifts all the flavorful bits from the pan.
Add the beef broth and porcini mushrooms, stirring to combine.
Soak the mushrooms beforehand to enhance their flavor.
Return the beef to the pan, add the rosemary sprigs, and bring to a simmer.
Ensure the liquid covers at least half of the beef.
Cover the pan and transfer to the oven. Braise for about 3 hours, turning the beef halfway through.
Low and slow cooking ensures tender meat.
Remove the beef from the pan and let it rest under foil for 15 minutes.
Resting allows the juices to redistribute.
Blend the pan juices and vegetables into a smooth sauce.
Adjust seasoning after blending for a balanced flavor.
Slice the beef and serve with the sauce drizzled on top.
Garnish with fresh rosemary for presentation.
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