- Servings: 6-8
|1× 3-4 lb||Beef Chuck Roast|
|2 tsp||Kosher Salt|
|1 tsp||Black Pepper|
|2 Tbsp||Extra Virgin Olive Oil|
|1 lb||Button Mushrooms, sliced|
|1× 15 oz can||Beef Broth|
|½ cup||Dry Red Wine|
|¼ cup||Balsamic Vinegar|
|1 Tbsp||Soy Sauce|
|1 Tbsp||Oyster Sauce|
|2 Tbsp||Chopped Italian Parsley|
Preheat oven to 350 degrees.
Heat olive oil in large roasting pan. Season roast with salt and pepper. Brown on all side.
Add remaining ingredients, except mushrooms, cover and bake for 3 1/2 hours. Last 30 minutes, add mushrooms.
Remove roast from pan and bring sauce to a boil, reduce to simmer and stir until slightly thickened.
Slice roast and place on platter. Pour over sauce.