Red-Wine Pot Roast with Porcini

Name: Red-Wine Pot Roast with Porcini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters low-salt chicken broth or beef broth; 2 kilograms boneless beef chuck roast, trimmed; 794 grams whole peeled tomatoes, drained; 2 celery stalks with some leaves, cut into 1/2-inch-thick slices; 14 grams dried porcini mushrooms; 237 milliliters dry red wine; 3 garlic cloves, smashed; 1 Tbsp chopped fresh marjoram plus sprigs for garnish; 2 Tbsps extra-virgin olive oil; 1 large onion, coarsely chopped

Red-Wine Pot Roast with Porcini is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 38% of your daily requirements of vitamins and minerals. This main course has 683 calories, 61g of protein, and 40g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up porcini mushrooms, olive oil, canned tomatoes, and a few other things to make it today.

Instructions

Preheat oven to 300°F. Bring broth to simmer in saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Oven

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.

Ingredients you will need

Mushrooms

Broth

Equipment you will use

Cutting Board

Slotted Spoon

Sprinkle beef with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Heat oil in heavy large ovenproof pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add beef and cook until brown on all sides, about 15 minutes total.

Ingredients you will need

Beef

Transfer beef to large plate.

Ingredients you will need

Beef

Pour off all but 1 tablespoon drippings from pot.

Equipment you will use

Pot

Place pot over medium heat.

Equipment you will use

Pot

Add onion and celery.

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Celery

Onion

Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Mushrooms

Marjoram

Tomato

Garlic

Equipment you will use

Pot

Add wine; boil 5 minutes.

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Wine

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

Ingredients you will need

Mushrooms

Broth

Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)

Ingredients you will need

Beef

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Salt And Pepper

Beef

Equipment you will use

Cutting Board

Aluminum Foil