RED-WINE POT ROAST WITH PORCINI
Steps:
- 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 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 sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 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-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.
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Antonio Sharp
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive meal that your guests will love.
Njabulo Kea
[email protected]I'm not a fan of pot roast, but I really enjoyed this recipe. The beef was so tender and the sauce was amazing.
Riches Tari
[email protected]This recipe is a great way to use up leftover beef. It's also a great dish to serve on a cold winter day.
Somi Awan
[email protected]I made this dish in my slow cooker and it turned out great. The beef was so tender and fall-apart.
Budhiram Rasali
[email protected]This dish is a bit too salty for my taste. I would recommend using less salt in the sauce.
Rab Nawaz
[email protected]I'm not a big fan of red wine, but I really enjoyed this dish. The wine flavor was subtle and didn't overpower the other ingredients.
Amir Kamran
[email protected]This is one of my favorite pot roast recipes. It's always a hit with my family and friends.
Rubel Nath
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Rosa Ceribo
[email protected]This dish is a bit too rich for my taste. I would recommend using a lighter wine or broth in the sauce.
Abid Hussain
[email protected]I'm not a fan of mushrooms, but I still enjoyed this dish. The beef was very tender and the sauce was flavorful.
Lokman Dine
[email protected]This recipe is a great way to use up leftover red wine. It's also a great dish to serve at a party.
Nashoba Hostina
[email protected]I've made this dish several times and it always turns out great. I highly recommend it.
Lika Likuna
[email protected]I tried this recipe and it was a disaster. The beef was tough and the sauce was bland.
Veronica Mclean
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive meal that your guests will love.
muhammad alyan
[email protected]I'm not a big fan of pot roast, but I really enjoyed this recipe. The wine sauce was especially good.
Binod Rai
[email protected]I made this dish last night and it was a hit with my family. The beef was so tender and the sauce was amazing.
Anita Bett
[email protected]This red wine pot roast with porcini is a hearty and flavorful dish that is perfect for a special occasion. The beef is tender and juicy, and the porcini mushrooms add a rich, earthy flavor. The wine sauce is also delicious, and it pairs perfectly wi