Pot Roast with Porcini Mushrooms

Yield

8

Cooking time

45 min
3

This pot roast with porcini mushrooms recipe talks about how to prepare an attractive dish with excellent taste.
 
You can make this dish within 5 hour and 10 minutes and the yield is 8 to 10 servings.
 
First of all, beef must be seasoned with 1 1/2 teaspoon pepper and 1 teaspoon salt and keep it at room temperature for 15 minutes.


1 cup of water should be brought to boil and it should be placed on a small bowl along with porcini mushrooms.


Set aside for 6 minutes so that the mushrooms rehydrate properly.


A big Dutch oven must be heated (medium to high heat) canola oil should be added.


Beef needs to be added and browned for 3 to 4 minutes per side.


Take the beef from the pan and onion, carrots, celery and garlic along with salt and pepper have to be added. (Reduce heat to medium).


They need to be sauteed for 7 minutes.


The beef must be added again with marinara sauce (2 cups), rosemary, beef stock and wine.


The porcini mushrooms should be added with the soaking water. (Avoid the last 2 tablespoons)


It should be brought to boil with medium low heat and, covered and cooked for 3.5 hours. (Make sure that you flip the meat after 1 hour 45 minutes).


Now, the pearl onions must be added and cooked for 20 minutes by flipping the meat after 10 minutes. (Make sure that the heat is at medium high and you must cook uncovered).


Roast needs to be removed and it should be shredded into big chunks.


The fat must be skimmed from the sauce and the meat should be stirred back into the sauce.



Polenta


Add milk and 5 cups of water to a large pot and bring to a boil.


Polenta must be added along with sufficient pepper and salt.


They should be simmered for 20 minutes. (Stir occasionally or around 5 minutes)


Stop when it turns creamy and, cheese and butter have to be added. (You must make sure that the cheese and butter melt).


You can top with pot roast and sauce.
 

This pot roast with porcini mushrooms recipe talks about how to prepare an attractive dish with excellent taste.   You can make this dish within 5 hour and 10 minutes and the yield is 8 to 10 servings...

Ingredients

  • Olive oil – 3 tablespoons.
  • Italian plum tomatoes – 1 no. (28 ounce can; they should be crushed by hand).
  • Yellow onion – 1 small no. (It should be finely chopped).
  • Granulated sugar – 1 teaspoon.
  • Black pepper – to taste (freshly ground).
  • Kosher salt – to taste.
  • Dried oregano – 1/2 teaspoon.
  • Garlic cloves – 3 nos. (They should be minced).
  • Fresh basil leaves – 1/4 cup. (It should be loosely packed and torn by hand).
  • #Pot roast with porcini mushrooms#
  • Large carrots – 3 nos. (They should be peeled and cut into large chunks).
  • Boneless chuck roast – 1 no. (4-pound)
  • Large onion – 1 no. (It should be diced).
  • Porcini mushrooms (dried) – 1/2 cup.
  • Red wine – 1 cup. (You can use Merlot or Chianti).
  • Kosher salt – to taste.
  • Black pepper – to taste. (Freshly ground)
  • Canola oil – 3 tablespoons.
  • Beef stock – 1 cup. (It should be low in sodium).
  • Garlic cloves – 4 nos. (They must be minced).
  • Fresh rosemary sprigs – 2 nos.
  • Celery stalks – 4 nos. (They need to be diced).
  • Pearl onions – 1 cup. (Frozen and thawed)
  • #Polenta#
  • Unsalted butter – 4 tablespoons.
  • Whole milk – 1 cup.
  • Polenta – 1 1/2 cups. (You can use coarse cornmeal).
  • Parmigiano Reggiano – 1/2 cup. (Freshly grated)
  • Black pepper – to taste (freshly ground).
  • Kosher salt – to taste.
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