- 2 ounces dried porcini mushrooms, reconstituted in 1 cup hot beef stock, then cut into ½” pieces
- 4 – 5-lb. boneless chuck roast
- 2 tsp. salt (taste in the middle of cooking to determine if you want more salt added)
- 1 tsp. pepper
- ¼ cup extra virgin olive oil
- 4 – 6 medium size russet potatoes, peeled and cut in 2″ cubes
- 1 carrots – 1 chopped and 6 – 8 peeled sliced on the diagonal approximately 2″wide
- celery – 1 stalk chopped and 4 – 6 stalks sliced on the diagonal approximately 2″ wide
- 1 onion – chopped into ½” pieces
- 1 container crimini (button) mushroom caps, not sliced
- 1 small jar sliced roasted red peppers, drained, use no more than ½ cup
- 1 small can artichoke hearts, drained, use no more than ½ cup
- garlic – 2 cloves sliced to insert into beef, 3 cloves minced to saute’ in sauce
- 1 small 6 oz. can tomato paste, using 3 Tbsp at first and then if necessary, the remainder after baking for a few hours.
- ½ cup Italian red wine
- 1 tall carton low-sodium beef broth/stock
- thyme – 3 sprigs minced, 2 sprigs of leaves for final seasoning
- sage – 1 tbsp. freshly chopped
- basil – 1/3 cup finely chopped
- rosemary – leaves of 2 sprigs minced, 1 sprig of leaves for final seasoning
- 28-oz. canned whole peeled tomaotes, drained and crushed, preferably an imported Italian brand
- ½ cup Italian parsley, finely chopped
- minced parsley
- rosemary sprig
- Place dried porcini mushrooms in hot beef stock to reconstitute and soften for about 30 minutes.
- Meanwhile, pour olive oil into a large, deep cast iron pot or a lined cast iron pot (such as Le Creuset).
- Season both sides of the beef and add to the pan to sear (brown) on each side for about 7 minutes, turning only once, totaling about 15 minutes. While beef is searing, sprinkle about a teaspoon of chopped garlic all over to saute with the beef.
- Remove beef from the pot and place on a platter.
- With a sharp knife, cut slits in the beef and insert the slices of garlic.
- In the hot olive oil, saute the chopped onions, carrots, celery.
- Add the cans of peeled tomatoes and juice, squishing the tomatoes so that they fall apart as you pour them into the pot.
- Add the large cut up pieces of carrots, celery and potatoes.
- Add all of the chopped herbs, except for the Italian parsley which is added at the end of cooking.
- Place the garlic-studded beef roast back into the pot on top of the vegetables.
- Add the artichokes, roasted red pepper slices, and the crimini and porcini mushrooms.
- Add the red wine.
- Add the beef broth.
- Add a few sprigs of thyme and rosemary together.
- Cover the pot with a lid and bake in the oven for 4 hours.
- Taste throughout to flavor as desired: I found that one cup of red wine was too overpowering for our preference so I added 3 Tbsp. more of tomato paste and 2 Tbsp. of beef bouillion paste.
- Add the chopped Italian parsley for the last 5 minutes of cooking.
- This is an extraordinary Italian Pot Roast. Serve with polenta, either soft and creamy or fried. It is also wonderful served with parmesan risotto, garlic mashed potatoes, or pasta