Dinner

Red-Wine Pot Roast with Porcini is for Dinner.

Red-Wine Pot Roast with Porcini takes several minutes to prepare.

Red-Wine Pot Roast with Porcini takes several minutes to cook.

Red-Wine Pot Roast with Porcini makes 64 servings.

The ingredients for Red-Wine Pot Roast with Porcini are:

2 cups low-salt chicken broth
1 ounce dried porcini mushrooms (add half in last 15 mins)
4-pound boneless beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 celery stalks with some leaves, cut into 1/2-inch-thick slices
2 medium carrots (chopped)
2 cups chopped fresh mushrooms
6 garlic cloves, smashed
1 tsp each of dried marjoram, thyme and rosemary
1 28-ounce can whole peeled tomatoes, drained or can of diced
1 can (540ml) of Stewed Tomatoes (Aylmer Accents Italian - No Salt Added)
2 cans (156ml each) of Tomato Paste (Aylmer)
1 cup dry red wine

Here is how you make Red-Wine Pot Roast with Porcini:

1) Preheat oven to 300?F. 2) 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.3) 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. 4) Place pot over medium heat. Add onion, carrots, and celery. Sprinkle with salt and pepper and saut? until beginning to brown, about 8 minutes. 5) Add garlic, marjoram, thyme, and rosemary, and half of reserved porcini mushrooms and fresh mushrooms; saut? 1 minute. 6) Crush tomatoes, 1 at a time, into pot and add tomato paste.7) Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. 8) Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.9) Return beef and any accumulated juices to pot. Cover; transfer to oven. 10) Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. Add remaining fresh mushrooms and porcini mushrooms in last 30 minutes.11) Transfer beef to cutting board; tent with foil. You can leave gravy/veg chunky or you can liquefy the solids with a hand blender and add the beef back to the gravy.12) 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.13) Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon gravy over.Can be made 2 days ahead. Refrigerate uncovered until cool. Cover and keep refrigerated.Serving Size:?4 pound roast - 4 oz of beef/serving plus gravy = estimated 64 servings

The nutritional information for Red-Wine Pot Roast with Porcini is:

• Servings Per Recipe: 64
• Amount Per Serving
• Calories: 57.0

• Total Fat: 2.3 g
• Cholesterol: 18.4 mg
• Sodium: 48.2 mg
• Total Carbs: 2.5 g
• Dietary Fiber: 0.5 g
• Protein: 5.9 g