RED WINE POT ROAST WITH PORCINI MUSHROOMS

Red Wine Pot Roast with Porcini Mushrooms image

Number Of Ingredients 10

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l cup cup chicken broth
1/2 ounce dried porcini mushrooms
4 pounds beef chuck roast, boneless
2 tablespoons olive oil
1 large onion coarsely chopped
2 celery stalks
3 garlic
1 tablespoon fresh thyme or marjoram
28 ounce canned tomatoes
1 cup dry red wine

Steps:

Preheat oven to 300. Bring broth to simmer in saucepan then add mushrooms and remove from heat. Cover and let stand till soft. Transfer mushrooms to cutting board and chop coarsely. Reserve mushrooms and broth separately. Sprinkle beef with salt and pepper and sear on all sides. Pour off most of the fat and add onions garlic and celery and saute then add herbs and tomatoes and wine and boil about 5 min. Add mushrooms and broth and boil 5 min more. Return beef to pot and cover and bake for 1 1/2 hours then turn beef over for another 1 1/2 hours. Best if made a day or so ahead and reheat. Transfer meat to cutting board and reduce sauce by half.
Enjoy with fennel mashed potatoes