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Behold, Heartlandia, a new cookbook from the husband-wife team behind Portland, Oregon, restaurant the Country Cat Dinner House & Bar. He heads the kitchen, and she’s the pastry chef. Needless to say, there’s a lot of love in this food. But when was the last time you saw a braised pot of beef that didn’t inspire a lot of love? 

When it comes to beef, everyone praises steak, but this tender braised chuck roast is the epitome of the cow for me. From an early age, I saw how a big pot of braised beef encouraged families to sit down and share food in a way individual steaks never could. Think of this dish as an elevated pot roast. Serve it with the wild mushroom steak sauce, or surround it with seasonal sides like boiled or butter-braised potatoes in the winter, roasted asparagus in the spring and fresh sliced tomatoes in the summer.

Over the years, I’ve come up with a hundred different ways to serve braised beef; pairing it with this wild mushroom steak sauce is my favorite. The combination of meaty wild mushrooms and classic steakhouse flavors like Worcestershire sauce really enhances the beef to make it a dish worthy of company. You’ll want to start preparing the sauce toward the end of the braising time and can use the deeply flavorful broth from the braise in place of the chicken or beef stock called for here. Use any leftover sauce on steak or pork chops or spoon it over poached eggs.

Reprinted with permission from Heartlandia