Pot Roast With Mushrooms & Wine

20m
Prep Time

140m
Cook Time

2h 40m
Ready In

Recipe: #17916

March 12, 2015

Categories: Roast Beef, Beef Chuck, Mushrooms, Fathers Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more

recipe by:
Marcia.T

"I love this recipe"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (604.2 g)
Calories 851.8
Total Fat - 61.6 g
Saturated Fat - 22.9 g
Cholesterol - 277.1 mg
Sodium - 442.4 mg
Total Carbohydrate - 9.8 g
Dietary Fiber - 2.4 g
Sugars - 5.3 g
Protein - 60.3 g
Calcium - 86.8 mg
Iron - 5.8 mg
Vitamin C - 21.3 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 300F.

Step 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.

Step 3

Sprinkle beef with seasoned salt and pepper.

Step 4

Heat oil in heavy large oven- proof pot over medium-high heat. Add beef and cook until well-browned on all sides, about 15 minutes total. Transfer beef to large plate. Leave drippings in pot.

Step 5

To pot, add onion and celery. Sprinkle with salt and pepper and saute until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; saute 1 minute.

Step 6

Using hands, crush canned tomatoes, add to into pot with juice from the can. Cook 3 minutes, stirring frequently scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Step 7

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. 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 7-9 minutes. Season with salt and pepper.