This is my mom’s recipe. She has always made it for parties and family get togethers and it is ALWAYS a favorite (notice that “always” is capitalized, meaning there is no exclusion to this rule). Not much can surpass a recipe passed down from our dear mamas-and this recipe in particular brings back wonderful memories of my mom in the kitchen preparing food for a birthday party or other gatherings. Missing my mom like crazy right now! She lives in CA and I live in NC so I am lucky to see her once a year. But before I get too teary-eyed, let’s get to the actual recipe.
4 lbs. beef chuck roast
2½ teaspoons salt, divided
1 teaspoon ground black pepper
8 garlic cloves, minced
4 tablespoons unsalted butter
1 large onion (or 2 small ones), chopped
2 lbs. mushrooms, sliced
1 tablespoon olive oil
1. Wash and pat dry meat. Using a sharp knife, make an incision almost to the bottom of the roast. Make another
incision perpendicular to the cut made before. You will have a cross. Repeat this 3 more times.
2. Mince 8 garlic cloves. Sprinkle roast all over with 2 teaspoons salt, making sure to salt the inside of the
incisions. Sprinkle roast with 1 teaspoon ground black pepper, making sure to get pepper into the cuts as well.
Stuff some of the minced garlic into the cuts and spread the rest of it on top of the roast.
3. Cover with plastic wrap, place into refrigerator, and allow to marinate for at least 4 hours or overnight.
4. Preheat oven to 275 degrees F. Cover pan with foil and bake for 3½ hours in the center of your oven. Allow roast
to rest covered for additional 15 minutes on a wire rack.
5. While roast is baking, prepare the mushroom and onion mixture. In a large skillet, melt 4 tablespoons butter over
medium-high heat. Add the chopped onion to the skillet. Stirring occasionally, allow onions to caramelize, about
15 minutes. Transfer to medium bowl. Add sliced mushrooms to the same skillet and allow them to sweat out,
about 20 minutes or so. Don’t forget to stir them from time to time. Drizzle in 1 tablespoon olive oil and 1
teaspoon salt. Mix contents together and cook for 3 more minutes. Transfer mushrooms to bowl with onions and
mix. Set aside.
6. After roast is cool enough to handle, scrape off the garlic and place it into the juices. Transfer meat to a cutting
board (do not discard the juices in the pan). Scrape the garlic off the meat and place it into the juices. Slice it in
half, turn the resulting two pieces cut side down and slice the halves into ½ centimeter-thick slices.
7. Place sliced roast beef back into the pan in which the roast was baking in. Evenly spread the mushroom and
onion mixture over the meat and cover with foil. Increase oven temperature to 350 degrees. Once preheated,
heat the dish for 30-45 minutes, or until heated through. However, if you made the dish ahead of time, cover and
chill the dish until you are ready to serve it. Once you are ready to serve it, preheat oven to 350 degrees F, cover
dish with foil and heat for 30-45 minutes, or until heated through. Serve.