Prep 1 hr
Cook 3 hrs
My elderly father is a fan of pot roast and it's hard to top the roasts he remembers my mother making. This one from Bon Appetit was a hit with him
- 1 cup chicken broth or 1 cup beef broth
- 1⁄2 ounce dried porcini mushrooms
- 1 (4 lb) boneless beef chuck roast, trimmed
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 celery ribs, with some leaves, cut into 1/2-inch slices
- 3 garlic cloves, smashed
- 1 tablespoon chopped fresh marjoram, plus sprigs for garnish
- 1 (28 ounce) can whole canned tomatoes, drained
- 1 cup dry red wine
- Preheat oven to 300°F
- Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
- Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to a large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and saute until beginning to brown, about 8 minutes.Add garlic, chopped marjoram, and reserved porcini mushrooms; saute 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
- Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.
- Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
- Cut beef into 1/2" thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs and serve.
Nice.... Add some fish sauce or anchovie to the sauce, and....