Frank's Recipes! Bernstein Beef

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Bernstein Beef

1 chuck roast, about 4 pounds
Salt, pepper
2 onions, chopped
2 carrots, diced
1 cup celery, finely chopped
1 teaspoon basil
1 teaspoon thyme
1 cup dry white wine
1/4 cup white wine vinegar
1/4 cup brandy
2 cloves garlic, chopped

Plop roast into foil-lined roasting pan. Scatter or pour on other ingredients. Seal in foil. Bake at 350 degrees 2 hours or more, until meat is easily pierced with a fork. Remove meat to platter and keep warm while you make the sauce.

Sauce
2 tablespoons butter
1 cup minced onion
1/4 cup flour
1 tablespoon crushed black peppercorns
1/2 cup half-and-half
2 tablespoons Dijon mustard Salt, pepper

Pour pan juices from roast into a blender and whirl until smooth. In a saucepan heat the butter and sauté the onion until golden. Stir in the flour. Gradually stir in the pan juices, peppercorns, half-and-half plus the mustard. Stir over low heat until sauce thickens and bubbles. Season with salt and pepper. Cut the roast into thin slices and top each serving with the sauce.

Serves 6 to 8.