4 pounds rump or chuck roast
2 tablespoons olive oil
6 shallots, whole
1 carrot, chopped
16 ounces whole tomatoes
1 cup red wine
1 cup beef broth
4 carrots, halved
8 ounces mushrooms
Heat your oven to 325 degrees, pat your roast dry with paper towels, and sprinkle it with salt and black pepper. Meanwhile, heat the oil in a dutch oven large enough to hold the roast over medium high heat. Once the pot is hot, add the beef and brown it on both sides. If you had to cut your roast into several large pieces to get it to fit in the pot, work in batches and brown the meat on all sides.
Remove the meat once it is well browned. Add the shallots and chopped carrot and cook for approximately 10 minutes before returning the meat back to the pot.
Add the tomatoes and their juice, the wine, and broth to the pot. Bring to a simmer, cover, and transfer to the oven for 90 minutes. After 90 minutes, turn the meat over and cook for an additional 90 minutes. At this point, add the mushrooms and the halves carrots and continue to cook another 30 to 40 minutes or until the meat is fork tender and the vegetables are cooked.
A gratin usually means that a dish, whether of potatoes, a vegetable or perhaps leftover meat, has been baked with a topping of bread crumbs or cheese and then browned. But it can also be a dish, probably one vegetable, that has been baked in cream and has been allowed to brown and form a crust. Au gratin means with bread crumbs or grated cheese; in French "le gratin" means crust and the verb "gratiner" means to brown, usually under a broiler or salamander. Gratin Dauphinois is a dish from the Dauphiné, a province in southeastern France near the Italian border.
Although there are many versions, three things are essential to any gratin Dauphinois: uniformly sliced, non-mealy potatoes; a coating of garlic on the pan; and the right-size casserole for the right oven temperature. It usually consists of potatoes and cream, or potatoes and milk, topped with buttered bread crumbs or grated cheese,often Gruyère, and it is commonly seasoned with nutmeg in addition to salt and black pepper, milk and fresh cream will be used to cook potatoes
Recipe creation photography By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.