- 1 2-3 lb French Roast
- 1 teaspoon neutral oil
- 1 cup sliced mushrooms (use any mushrooms you choose)
- 2 leeks, white parts sliced (discard green stems or freeze to use in stocks)
- 1 cup beef broth
- 1 16-oz can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika (smoked paprika is great in this recipe)
- 1 teaspoon garlic powder
- salt and pepper, to taste
Brown the meat
Heat oil in a cast iron pan or dutch oven over high heat. When the oil is very hot, add the meat and brown for two minutes on all sides. Remove the meat from the pan and set it aside.
Soften the vegetables
Lower the heat to medium and add the leeks and mushrooms to the pan. Sauté for a few minutes, until the vegetables have softened and are beginning to caramelize.
Build your flavors, then braise
Add the broth and scrape off any brown bits from the bottom of the pan. Bring the broth to a simmer and add the canned tomatoes, cumin, paprika, garlic powder, salt and pepper. Stir all together then return the meat to the pan. Bring the braising liquid back to a simmer, then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and cook on the stove 1.5 to 2 hours, until the meat is tender and the sauce is thick.
Slice and serve the roast warm but if you want to reheat it later, keep the meat stored in the sauce so it doesn’t dry out.