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Ingredients
3 cups reduced-sodium beef broth, divided
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablespoon chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh 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
Instructions
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablespoon chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh 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
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 to pan. 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, until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice. Serves 8.
Recipe by Tracey Ceurvels, a food writer in New york City. "Practically Pot Roast," Jan. 2009.
Nutritional Information
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 to pan. 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, until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice. Serves 8.
Recipe by Tracey Ceurvels, a food writer in New york City. "Practically Pot Roast," Jan. 2009.
Per serving: 500 calories, 19g fat, 135mg chol., 53g prot., 10g carbs., 2g fiber, 390mg sodium.
