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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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If you like the flavor of mushrooms, this pot roast is for you. My Mother just loved this. I got this recipe from an old cookbook I was looking at. Ingredients:
3 cups beef broth, divided |
1 ounce dried porcini mushrooms |
3 lbs chuck roast |
1 tablespoon chopped italian bacon |
1 onion, finely chopped |
1 carrot, finely chopped |
1 cup celery, finely chopped |
3 garlic cloves, minced |
1/2 teaspoon salt |
ground black pepper |
1 bay leaf |
1 teaspoon sage |
1/4 cup chopped fresh parsley |
3 tablespoons tomato paste |
3 cups dry red wine |
1 (15 ounce) can whole tomatoes, drained and crushed |
Directions:
1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
2. Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden.
3. Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
4. Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.
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