Pot Roast with Sherry Shallot Sauce  | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 2 tsp fennel seeds
• 2 tsp black peppercorns
• 3 Tbsp shiitake mushroom powder*
• 4 tsp salt
• 1 (4 lb) chuck roast (tied)
• Olive oil (for drizzling)
• 10 large shallots (peeled and halved)
• 8 cloves of garlic (peeled and smashed)
• 1 cup dry sherry
• 2 cups low sodium beef broth (plus more if needed)
• 5 sprigs fresh thyme (tied with twine if you have it)
• 2 bay leaves
• 3 Tbsp all purpose flour
• 2 Tbsp very soft unsalted butter
• 1 tsp sherry vinegar (more to taste)
• Fresh dill
• Fresh parsley leaves
• Lemon juice
• Fresh horseradish root (peeled)