pat's Recipe

Italian Pot Roast

Category: Beef

3 cups lower-sodium beef broth, divided
1 oz dried porcini mushrooms
1 (3lb) chuck roast
1 Tbsp chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 tsp salt
coarsely ground black pepper
1 bay leaf
1 Tbsp chopped fresh sage
1/4 cup chopped parsley
3 Tbsp tomato paste
3 cups dry red wine
1 (15 oz) can whole tomatoes, drained and
crushed

Heat 1 cup broth. Add mushrooms and soak until softened.
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.
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.
Add meat, 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.
Transfer meat to a cutting board. Let meat stand 10 minutes before slicing. Serve with vegetables and pan juices.

serves 8