2mediumyellow onionshalved and sliced 1/2 inch wide
2 mediumcarrotspeeled, sliced into 1/2 inch coins
2stalkscelerywashed, sliced into 1/4-1/2 inch coins
2clovesgarlicchopped
16ozcremini or baby bella mushroomssliced
2cupsbone brothI like Imagine Bone Broth
12ozNut Brown Ale, such as Samuel Smiths(1 bottle)
1 bay leaf
1-2tbspred wine vinegar
saltto taste
pepperto taste
Instructions
Preheat oven to 325 degrees.
Wash and pat dry beef roast. Season generously all over with salt and pepper.
Add oil to bottom of a Dutch oven over medium-high heat. Brown meat, 3-4 minutes each side. Set aside.
If mushrooms are not pre-sliced, rub caps with a damp cloth or paper towel to remove any dirt and trim off tough ends of stalks, if necessary. Then slice into 1/4-1/2 inch width. Add mushrooms to Dutch oven, season with salt and pepper. Stir occasionally and brown for 5 minutes, until softened and juices release. Remove from pan and set aside.
Add onions to saute pan (add additional oil if pan is too dry). Saute 4-5 min until just starting to look translucent. Add carrots and celery. Stir together and saute 2-3 minutes. Add garlic, saute 30 sec to 1 minute, or until fragrant. Return half of the brown mushrooms to the sauce, reserving the rest for the gravy at the end of cooking. (Note: If you have picky eaters that don't like mushrooms, you could add all the mushroom at this point since they'll all be blended at the end of cooking into a smooth gravy.)
Add 2 cups bone broth (I like Imagine Bone Broth with the combo of beef, turkey and chicken; plain beef broth or stock would also work), 1 bottle of Nut Brown Ale (again, I prefer Samuel Smith's Nut Brown Ale but Newcastle also makes a readily available brown ale), and a bay leaf. Stir to combine. Nestle the browned roast into the vegetables and broth, making sure to pour in any juice that collected onto the plate. Cover with lid and place into preheated oven.Roast for 2 1/2 hours. Remove Dutch oven and flip roast, return to oven, covered for 30 minutes. Test with a fork - meat should pull away easily.
Remove roast from cooking liquids and tent with foil. Remove bay leaf. Use a spoon to skim some of the fat that has risen to the top of the liquids, if desired. Using an immersion blender, puree until smooth. You may also puree gravy in a blender, but remember that hot liquids can explode in a blender, so leave the insert of the lid out and cover the opening with a kitchen towel for blending - this allows steam to escape but keeps the gravy in the blender (See photo in post below).
Stir reserved mushrooms, if using, into pureed gravy and set Dutch oven over low-medium heat to warm through. Gravy should be thick enough to coat back of a spoon, but if not, increase the heat and cook a little longer to reduce. Stir in red wine vinegar, taste, and adjust seasonings by adding additional salt, pepper, and red wine vinegar as desired. Return roast to gravy and allow to warm through for 2-3 minutes. At this stage, you can also keep this covered over low heat while other dishes are being finished. Serve and enjoy!
Notes
This will probably make more gravy than you need, but make it anyway! Save, reheat and serve later over mashed potatoes or buttered noodles. With the higher protein content in the bone broth, the gravy should still be quite filling and nutritious as you stretch this dish into additional meals!