Beef Roast with Mushrooms and Red Wine

Pot Roast with Red Wine and Mushrooms

Slowly braising this roast with red wine and porcini mushrooms adds layers of heartiness.

Beef Roast with Mushrooms and Red Wine
Makes 6 to 8 servings
  • 3 tablespoons olive oil, divided
  • 2 cups sliced fresh assorted mushrooms
  • 4 cloves garlic, smashed
  • 1 (3- to 4-pound) chuck roast
  • 1½ tablespoons kosher salt
  • 1½ teaspoons ground black pepper
  • 1 cup low-sodium beef broth
  • ½ cup dry red wine
  • ¼ cup dried porcini mushrooms
  • 2 tablespoons tomato paste
  • 10 sprigs fresh oregano
  • Garnish: fresh oregano sprigs
  1. Preheat oven to 275°.
  2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until golden brown, about 3 minutes. Remove from pot.
  3. Add remaining 1 tablespoon oil to pot. Sprinkle all sides of roast with salt and pepper. Add roast; sear, turning occasionally, until browned on all sides, about 3 minutes per side. Remove from pot.
  4. Add broth, wine, porcini mushrooms, and tomato paste, scraping bottom of pot; bring to a boil. Remove from heat. Add roast; place oregano and reserved mushroom mixture on top of roast. Cover with lid.
  5. Bake until fork-tender, about 1 hour per pound. Let stand for 5 minutes before serving. Garnish with oregano, if desired.


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