Recipe by PanNan
Definitely a comfort family gathering meal. Absolutely delicious - one you'd be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Top Review by barb townsend
my family and i really enjoyed this delicious recipe. what a twist from traditional pot roast. it wasn't at all difficult to make. the most work was chopping the few vegetables that the recipe called for, and making the pasta. just put it in the oven and let it go. as she suggested, we had a salad and some homemade rolls, which complimented the meal. my family gave it five thumbs up. i didn't know what size can of tomatoes to use so i just used a quart of my home canned ones and added extra thyme, rosemary and garlic.
- 1 (3 1/2 lb) boneless chuck roast
- salt & fresh ground pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped medium
- 1 small carrot, chopped medium
- 1 small celery rib, chopped medium
- 2 cloves garlic, minced
- 10 ounces white button mushrooms, cleaned and quartered
- 2 teaspoons sugar
- 1⁄2 cup low sodium chicken broth
- 1⁄2 cup low sodium beef broth
- 1⁄2 cup dry red wine
- 1 can diced tomato, with juice
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 (6 ounce) can tomato paste
- cooked pasta, of your choice
Directions See How It's Made
- Preheat oven to 300 and adjust oven rack to middle position.
- Thoroughly pat roast dry with paper towels.
- Sprinkle generously with salt and pepper.
- Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
- Brown roast on all sides, reducing heat if fat begins to smoke.
- (8- 10 minutes) Transfer roast to large plate.
- Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken broth, beef broth, wine, tomatoes and herbs.
- Return roast to Dutch oven.
- The liquid should come up to at least 1/2 of the depth of the roast.
- If not, add water until it does.
- Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in Dutch oven to settle about 5 minutes.
- Use wide spoon to skim off any fat that rises to the surface.
- Discard thyme and rosemary sprigs.
- Add tomato paste and bring to a boil on the stove.
- Boil about 8 minutes or until slightly thickened.
- Taste and season with additional salt and pepper if necessary.
- Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
- Place warm cooked pasta on a large serving platter.
- Place meat slices in center and ladle sauce over all.
- Serve hot.