Red-Wine Pot Roast with Porcini

Red-Wine Pot Roast with Porcini
Photo by Mark Thomas


  • 1 cup dry red wine
  • 1 4-pound boneless beef chuck roast, trimmed
  • 2 celery stalks with some leaves
  • 3 garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • 1 28-ounce can whole peeled tomatoes
  • 1 large onion
  • + 4 more ingredients
    • 1 cup low-salt chicken broth or beef broth
    • fresh marjoram sprigs
    • 1 tablespoon fresh marjoram
    • ½ ounce dried porcini mushrooms

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 o...

View full recipe at Epicurious


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