Mushroom & Leek Braised French Roast
Ingredients
Scale
- 2–3 pound French Roast
- 1 tsp neutral oil
- 1 cup sliced mushrooms (use any mushrooms you choose)
- 2 leeks, sliced and green stems discarded (or frozen to use in stocks)
- 1 cup beef broth
- 1 16-ounce can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika (smoked paprika is great in this recipe)
- 1 tsp garlic powder
- salt and pepper, to taste
Instructions
- Heat oil in a cast iron pan or dutch oven over high heat. When the oil is very hot, add the meat and brown for two minutes on all sides. Remove the meat from the pan and set it aside.
- Lower the heat to medium and add the leeks and mushrooms to the pan. Saute for a few minutes, until the vegetables have softened and are beginning to caramelize.
- Add the broth and scrape off any brown bits from the bottom of the pan. Bring the broth to a simmer and add the canned tomatoes, cumin, paprika, garlic powder, salt and pepper. Stir all together then return the meat to the pan. Bring the braising liquid back to a simmer, then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and cook on the stove 1.5 to 2 hours, until the meat is tender and the sauce is thick.
- Slice and serve the roast warm but if you want to reheat it later, keep the meat stored in the sauce so it doesn’t dry out.
