Pot Roast with Porcini Mushrooms

I Heart Cooking Club is featuring Giada recipes with the theme Fall Favorites. One of the dishes I was immediately drawn to was a pot roast with porcini mushrooms.



Fantastic gravy served with polenta.........



Pot Roast with Porcini Mushrooms

Ingredients

1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish


Some essential ingredients

Directions

Preheat the oven to 350 degrees F. (175 C)

Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper.
Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl.

Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms.


Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 2 hours.

Transfer the beef to a cutting board. Cut the beef into 1/2-inch-thick slices or whatever you desire. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve.

Served with salad...see my little "helper" in the background?



Surf over to I Heart Cooking Club and check it out!

When Brenda hosts Cookbook Sundays later this week...I will be submitting this to her blog :-)

Enjoy!