Italian Pot Roast
Mark Boughton
- Yield: 8 servings
- Prep: 10 mins
- Cook: 200 mins
If you love the flavor of mushrooms, this pot roast is for you. Pancetta is “Italian bacon” and can be found in the deli section of the supermarket. Serve over premade polenta, found in chubs in the supermarket.
Ingredients
- 3cups reduced-sodium beef broth, divided
- 1ounce dried porcini mushrooms
- 3pounds chuck roast
- 1tablespoon chopped ham or pancetta
- 1-- onion, finely chopped
- 1-- carrot, finely chopped
- 1-- celery stalk, finely chopped
- 3cloves garlic, minced
- 1/2teaspoon salt
- 1/4teaspoon Coarsely ground black pepper
- 1whole bay leaf
- 1tablespoon chopped fresh sage
- 1/4cup chopped fresh parsley
- 3tablespoons tomato paste
- 3cups dry red wine
- 1can (15-ounce) whole tomatoes, drained and crushed
Instructions
- Heat 1 cup beef broth. Add mushrooms and soak until softened.
- Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add ham, onion, carrot and celery to pan. Cook, stirring, until onions are golden.
- Add garlic and cook 1 minute. Add salt, pepper, bay leaf, sage, parsley, tomato paste and wine. Simmer until liquid is reduced by half, about 20 minutes.
- Add meat, tomatoes, porcini mushrooms, mushroom soaking liquid and remaining 2 cups of beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.
- Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.
Recipe by Tracey Ceurvels.
Nutritional Info *per serving
- Calories 360
- Glycemic Load 0
- Fat 9g
- Saturated Fat 3.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 4g
- Cholesterol 110mg
- Sodium 500mg
- Potassium 630mg
- Carbohydrate 11g
- Fiber 2g
- Sugars 4g
- Protein 40g
- Trans Fat 0g
- Vitamin A 35%
- Vitamin C 25%
- Calcium 6%
- Iron 4%
