Sunday, January 11, 2009

Porcini Pot Roast- Lets call it Live-it

OK, so it really isnt so diety, especially when you set it atop some creamy Yukon Gold smashed potatos, but... I feel like cooking...grunt. I will portion control myself, promise.

Do you love the “nutty” flavor that mushrooms give to us? I do! This is the perfect Sunday dinner...I’m sending brain waves, see if THE FAM shows up:)


1 cup chicken or beef broth
1/2 ounce dried porcini mushrooms ( thanks Art)
1 4-5 pound boneless beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 celery stalks with some leaves, cut into 1/2-inch-thick slices
3 garlic cloves, smashed
1 tablespoon chopped fresh marjoram
1 28-ounce can whole peeled tomatoes, drained ( use fresh when in season)
1 cup dry red wine

Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. ( reduce) Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes longer.
Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hour. Turn beef and continue cooking until tender, about 1 1/2 hours longer.

Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, serve.


Diana said...

I'm going to try this. Not sure I can get those mushrooms though. I've never seen them! Will regular do? Or ruin the dish?

Anonymous said...

It's 9 a.m. here on the East Coast and my mouth is watering for this! Thanks...time to buy a roast and some marjoram and porcini 'shrooms.

Karen A.

DearGina said...

Regular mushrooms would be ok, just not as flavorful. Look in your produce dept for dried in clear cellophane bags. If they dont have them, Get the produce guy, put your hand on your hip, turn your foot to one side, and ask why the hell not?

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