Red-Wine Pot Roast with Porcini Source: Bon Appetit Magazine | February 2006 Course: Main Cuisine: American Food Group: Beef Serves: 6 |
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Ingredients
| 1 cup(s) low-salt chicken broth or beef broth |
| 1/2 ounce dried porcini mushrooms |
| 4 pound(s) boneless beef chuck roast, trimmed |
| 2 tablespoon(s) extra-virgin olive oil |
| 1 large onion, coarsely chopped |
| 2 large celery stalks with some leaves, cut into 1/2-inch-thick slices |
| 3 clove(s) garlic, smashed |
| 1 tablespoon(s) chopped fresh marjoram plus sprigs for garnish |
| 28 ounce whole peeled tomatoes, drained |
| 1 cup(s) dry red wine |
Instructions
Notes: |