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Red Wine Pot Roast with Porcini
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| 1 c | chicken or beef broth |
| 1/2 oz | dried Porcini |
| Bring broth to a boil. Add Porcini. Remove from heat and let rest 15 mins. chop mushrooms and save broth and mushrooms. Preheat oven to 300• 1 4 pound boneless beef chuck, trimmed | |
| 2 T | olive oil |
| 1 lge | onion, coarsely chopped |
| 2 | celery stalks, cut in 1/2" slices |
| 3 | garlic cloves, smashed |
| 1 T | chopped fresh marjoram |
| 28 oz can | whole peeled tomatoes, drained |
| 1 c | red wine |
Sprinkle beef w s&p. Heat oil in large ovenproof pot. Add beef and cook about 15 mins total.
Add onion (oh yeah, remove beef first) and celery. Cook 8 mins.
Add garlic, marjoram, Porcini and saute1 min.
Crush tomatoes. Cook 3 mins.
Add wine. Boil 5 mins.
Add reserved mushroom broth and boil 5 mins.
Return beef.
Cover. Bake 1 1/2 hrs.
Turn once in awhile. Cook another 1 1/2 hrs.
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