Pot Roast with Porcini Mushrooms

By gina62_cooks

Ingredients

• 1 (5 lb) boneless beef chuck roast
• 1/4 cup olive oil, divided
• 2 onions, chopped
• 6 cloves garlic, minced
• 1 cup red wine, such as cabernet or pinot noir
• 1 (15 oz) can low-sodium beef broth, plus more if needed
• 1/2 oz dried porcini mushrooms
• 1 large sprig fresh rosemary, leaves removed and chopped
• 6 sprigs fresh thyme, leaves removed and chopped

Details

Servings 8

Preparation

Step 1

Heat oven to 350.
Pat the beef dry with paper towels and season with salt and pepper. In a Dutch oven, heat 2 TBSP of oil over medium-high heat. Add the beef and cook til browned on all sides, about 12 minutes. Remove the beef and set aside.
Reduce heat to medium. Add remaining oil and the onions. Cook, stirring frequently, til tender, about 8 minutes. Add the garlic and cook for 1 minute. Add the wine and scape up any bits in the bottom of the pan. 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 til beef is fork-tender, about 3 hrs, turning beef halfway through and adding more broth, as needed.
Transfer the beef to a plate and tent with foil. Let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Blend the pan juices and vegetables til smooth with an immersion blender. Add the rosemary and thyme. Bring sauce to a simmer and simmer for 5 minutes. Season with salt and pepper.