Red Wine and Porcini Pot Roast

Red-Wine & Porcini Pot Roast 

Sarah Drown & Ryan Baltz - Dallas, TX 

Ryan was craving pot roast & I found this yummy recipe on Epicurious. It was delicious! I added more garlic & cooked everything in the slow cooker for 6-hours on low. Where it tells you to crush the tomatoes with your hand (that was really messy), so I just used a spoon to mash them. 

6 - Servings 

Ingredients

1 cup low-salt chicken broth or beef broth

1/2 ounce dried porcini mushrooms

1 4-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 plus sprigs for garnish

1 28-ounce can whole peeled tomatoes, drained

1 cup dry red wine

Vegetable oil

Maple syrup 

Cooking Instructions

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. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cook on low in slow cooker for 6-hours.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.