A delightful meal that warms the heart and satisfies the soul, with layers of flavor and texture from tender beef roast, creamy garlic sauce, and gooey cheese.
Ingredients
Scale:
3 pounds beef roast (chuck or round)
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic (minced)
1 medium onion (chopped)
2 cups beef broth
1 cup heavy cream
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh parsley (chopped, for garnish, optional)
Instructions
Preheat your oven to 325°F (160°C).
Season the beef roast generously with salt and black pepper.
In a large oven-safe skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Cook for 2 ½ to 3 hours, or until the beef is fork-tender.
Once cooked, remove the beef from the oven and let it rest for 15 minutes. Then, shred the beef using two forks.
In a medium bowl, combine the heavy cream, half of the mozzarella cheese, and half of the Parmesan cheese. Stir until smooth.
In a large mixing bowl, combine the shredded beef and the creamy cheese mixture. Mix until the beef is well-coated.
Transfer the beef mixture back to the skillet. Top with the remaining mozzarella and Parmesan cheese.
Return the skillet to the oven and bake uncovered for an additional 20 minutes, or until the cheese is golden and bubbly.
Remove the casserole from the oven and let it cool for 10 minutes. Garnish with fresh parsley before serving.
