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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This recipe came from Relish Mag Ingredients:
3 cups reduced-sodium beef broth, divided |
1 ounce dried porcini mushrooms |
1 (3 lb) chuck roast |
1 tablespoon chopped pancetta or 1 tablespoon ham |
1 onion, finely chopped |
1 carrot, finely chopped |
1 celery, finely chopped |
4 garlic cloves, minced |
1/2 teaspoon salt |
fresh coarse ground black pepper |
1 bay leaf |
1 tablespoon chopped fresh sage |
1/4 cup chopped 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 pancetta, onion, carrot and celery. 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, porcini mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover, and cook 2 1/2 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. Serve with vegetables and juice.
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