Italian Pot Roast

Created by Mediterraneo's Executive Chef, Lisa Biondi

Italian Pot Roast
Italian Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    ounce dried porcini mushrooms

  • 2

    cups beef stock

  • Salt and pepper

  • 1

    (4-pound) beef chuck roast

  • 2

    tablespoons olive oil

  • 3

    tablespoons pancetta, chopped

  • 1

    finely chopped onion

  • 1

    finely chopped carrot

  • 1

    finely chopped celery stalk

  • 3

    cloves garlic, minced

  • 2

    bay leaves

  • 2

    tablespoon chopped fresh rosemary

  • 1/4

    cup tightly packed parsley leaves, chopped

  • 3

    tablespoons tomato paste

  • 5

    cups red wine

  • 1

    (28-ounce) can whole tomatoes, drained and crushed

Directions

Preheat oven to 350 degrees. Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season with salt and pepper. Stir in bay leaves, rosemary, parsley and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover roast with parchment paper then a lid, and cook for 2 - 2 1/2 hours, until the meat is tender. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta.

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