Italian potroast with Porcini Mushrooms
- 1 Five Pound boneless chuck roast
- Salt and Pepper, To Taste
- 3 Tablespoons Olive Oil
- 2 Onions, Sliced
- 6 Cloves Garlic, Coarsely Chopped
- 1 Cup Dry Red Wine, cabernet sauvignon or pinot noir
- 1 3/4 Cups Canned Beef Broth
- 1/2 Oz Dried porcini mushrooms, Rinsed Well
- 6 Sprigs Fresh Thyme, Leaves removed and chopped
- 1 Spring Fresh Rosemary, Leaves removed and chopped
- Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6 quart pot or dutch oven, heat 2 tablespoons of olive oil over medium high heat. Add the beef and cook until browned on all sides; About 12 minutes. Remove the beef and set aside.
- Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork tender. About 3 hours, turning the beef over half way through and adding more beef broth, as needed.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using a blender or an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring the sauce to a simmer and simmer for 5 minutes. Season with salt and pepper to taste.
- Cut beef into 1-inch pieces on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
© 2013 Dannell