Italian Pot Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 cups reduced-sodium beef broth, divided
• 1 ounce dried porcini mushrooms
• 1 (3 lb) chuck roast
• 1 tablespoon chopped pancetta or 1 tablespoon ham
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• fresh coarse ground black pepper
• 1 bay leaf
• 1 tablespoon chopped fresh sage
• 1/4 cup chopped parsley
• 3 tablespoons tomato paste
• 3 cups dry red wine
• 1 (15 ounce) can whole tomatoes, drained and crushed

Recipe

• 1 heat 1 cup beef broth. add mushrooms and soak until softened.
• 2 heat a large dutch oven over medium-high heat. add meat and cook until brown on all sides. transfer meat to a plate. add pancetta, onion, carrot and celery. cook, stirring, until golden.
• 3 add garlic and cook 1 minute. season with salt and pepper. add bay leaf, sage, parsley, tomato paste and wine. simmer until reduced by half, about 20 minutes.
• 4 add meat, tomatoes, porcini mushrooms, mushroom liquid and 2 cups beef broth. bring to a simmer, cover, and cook 2 1/2 to 3 hours, or until meat is tender. turn meat over halfway through cooking time.
• 5 transfer meat to a cutting board. let meat stand 10 minutes before slicing. serve with vegetables and juice.