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Boeuf Rôti Jean-Marie

Posted by on February 24, 2013

Boeuf Rôti Jean-Marie

Tender roast is filled with sun dried tomato sauce and Emmentaller cheese, and oven roasted with savory sautéd leek and mushrooms. Truly magnificent.

The Recipe!
3 1/2 lb well marbled chuck roast
1 1/2 lb large mushrooms
2 leeks, 3/4 of the green tops removed, cleaned and chopped.
3 cups of sliced Emmentaller cheese
2 cups of sun dried tomatoes (from a jar packed in oil)
Fresh cracked pepper and sea salt

Boeuf Rôti Jean-Marie

La Methode;
Pre-heat the oven to 350 degrees (F)
Chop sun dried tomatoes in a smaller food processor until it becomes a rough paste, or chop finely by hand.

Filet the roast from one end to the other so that it a long rectangle.
Layer sun dried tomato paste and cheese on the beef and roll the beef up, tying it with butchers twine.

In a large cast iron covered dutch oven (about a 5 quart) place 8 tablespoons of butter and 3 tablespoons of extra-virgin olive oil over a low to medium heat. Add chopped leek. Sauté until tender (about 5 minutes) and remove leek with a slotted spoon. Add beef and brown on all sides (about 10 minutes). Remove from heat and sprinkle meat with sea salt, lots of fresh cracked pepper, sautéed leek and mushrooms. Place in the oven and roast covered for 2 hours, basting every 30 minutes. Let rest for 20 minutes, covered. You wont believe how tender and delicious this roast is!!

Boeuf Rôti Jean-Marie

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