RECIPE: Dutch Oven Porcini and Vino Pot Roast

Weekends can either be slow and lazy, or crazy busy with running around from games to shopping and errands. Either way, it's nice to let the oven do a lot of the "dinner work" in making a cheaper cut of meat slow braised in the dutch oven (or slow cooker) into a melt-in-your-mouth delicious dinner. This recipe takes a touch of prep work in the early afternoon, then 4 hours of "forget about it" oven cooking time. 

Imagine what you can do with 4 hours?

Yeah. Say hello to the weekend.

RECIPE: Slow Cooked Porcini and Vino Pot Roast 

1 1/2 cups of beef broth 
1 ounce of dried Porcini mushrooms 
5 pounds chuck roast 
2 tablespoons of olive oil 
1 large onion, chopped 
3 stalks of celery, sliced to 1/2" thick 
4 garlic cloves, minced 
1 tablespoon of marjoram leaves plus 3 to 4 sprigs 
1/8 cup fresh parsley, chopped 
1 tablespoon of fresh basil, chopped 
1 28 ounce can of peeled tomatoes
1 12 oz. mini bottle of red wine 


First reconstitute the mushrooms. Bring the beef broth in a small saucepan to simmer. Add the mushrooms and cover. Let sit for 15 minutes, off of the heat. Separate the porcini mushrooms, reserving the juice, and roughly chop. Set aside.

In a large, oven proof Dutch oven heat the olive oil on medium-high heat. Sprinkle the beef with salt and pepper. Brown the beef, five minutes on both sides on medium-high heat. Take the beef out of the pan and pour all but 1 tablespoon of drippings out. 

In the remaining drippings over medium heat sauté the onion and celery for 4 to 8 minutes, then add the garlic and sauté until softened. Add all of the herbs and the mushrooms and sauté until softened. Watch your heat so that things don't burn at the bottom, and stir consistently.

Open up the can of tomatoes and with your hands, pull the peeled tomatoes out and crush them with your hand over the pan while scraping the bottom of the pan with the juice of the tomatoes. Next add the wine to deglaze the bottom of the pan and boil for five minutes, scraping the bottom of the pan. Then add the broth and bring to a boil. Sauce should boil for about eight minutes, then return the beef to the pan, nestling it well and covering it with the remaining marjoram sprigs. Cover the Dutch oven and bake in the oven for two hours. 

Carefully take the pot out of the oven and turn the beef over in the pot and cook for another two hours. After four hours the roast should be nice and fork tender. 

Take the beef out and let rest for a few minutes while you cook down the rest of the sauce in the pan, until it's reduced down by a third. Spoon the sauce over the roast and served with roasted potatoes.



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