Pot Roast With Mushrooms & Wine

How to Make

• 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.

• Step 8: Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.