Italian Pot Roast
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. For ease, serve over premade polenta, found in chubs in the supermarket.
3 cups lower-sodium beef broth, divided
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablesppon chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh sage
1/4 cup chopped parsley
3 tablespoons tomato paste
3 cups dry red wine
1 (15-ounce) can whole tomatoes, drained and crushed
1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
2. Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add pancetta, onion, carrot and celery. Cook, stirring, until golden.
3. Add garlic and cook 1 minute. Season with salt and pepper. Add bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
4. Add meat, tomatoes, porcini mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 1/2 to 3 hours, or until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let meat stand 10 minutes before slicing. Serve with vegetables and juice. Serves 8.
Relish, January 2009, p. 8.
