Ingredients
3-1/2 pounds lean boneless chuck roast
1 tablespoon vegetable oil
1 envelope (1.2 oz) ounce brown gravy mix
1 cup water
2 tablespoons minced onion
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger
1 bay leaf
1/4 teaspoon black pepper
Hot cooked wide egg noodles
Mushroom-Pepper Crostini
2 tablespoons butter
2 tablespoons extra virgin olive oil
6 medium shallots, thinly sliced
1 pound cremini mushroom caps, coarsely chopped
2 medium red bell peppers, coarsely chopped
1/3 cup coarsely chopped Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, minced
1 long thin French baguette, thinly sliced on the diagonal
Preparation
Heal oil in a deep, heavy Dutch oven. Add the roast and brown all sides, turning as necessary. Remove roast from the pan, and stir the brown gravy mix into the drippings. Stir in 1/2 cup water and heat to boiling, stirring constantly.
Add and stir in minced onion, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and 1/4 teaspoon pepper. Return meat to pan, turn to coat with gravy and simmer, covered, for 60 minutes or until beef is tender. Set aside while preparing mushroom-bell pepper crostini.
Mushroom-Pepper Relish: Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté until golden, about 5 minutes. Add mushrooms and bell peppers; sauté until just tender, about 3 minutes. Add the olives, mustard and garlic, and stir 1 minute. Remove from heat and season with salt and pepper. Lay baguette slices in a single layer in a 350-degree oven and toast until lightly browned and crisp. Spread with mushroom-bell pepper spread and serve warm or at toom temperature.
Cut beef roast into slices, and serve over hot buttered egg noodles with mushroom-bell pepper crostini.
