Pot roast recipe

By kimvess

Ingredients

• 1/2 ounce dried porcini mushrooms
• 2 1/2 pound chuck roast
• Coarse salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 2 cups beef broth
• 1 cup red wine
• 6 ounces tomato paste
• 2 bay leaves
• 1 sprig fresh thyme
• 8 ounces pappardelle egg noodles

Details

Servings 1
Adapted from articles.chicagotribune.com

Preparation

Step 1

Serves: 6

Settle mushrooms in a small bowl. Cover with warm water. Soak soft, about 15 minutes. Drain, rinse and chop.

Season meat generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Brown meat, about 2 minutes per side. Lift out and set aside.

Add carrot, onion, celery and garlic to the pot. Cook, stirring, until softened, about 10 minutes. Add broth, wine, tomato paste, reserved mushrooms, bay leaves and thyme. Bring to a boil. Return meat to the pot. Liquid should come about 2/3 the way up the sides of the roast. Cover.

Slide covered Dutch oven into a 325-degree oven and let cook, turning roast once and basting occasionally, until very tender when prodded with a fork, about 2 – 2 1/2 hours. Set pot on stovetop.

Remove meat from pot. Shred. Discard any fat. Discard bay leaves and thyme sprig. Stir shredded meat into sauce and keep warm over low heat.

Boil:

Heat a large pot of salted water. Cook noodles until tender but firm. Drain. Add noodles to meat and sauce. Toss gently. Enjoy.