Porchini pot roast

Serves 4-6

  1. 4lb chuck roast
  2. 3tb ground dried porchini
  3. 2tsp salt
  4. 1/2tb dried thyme
  5. 1/2tb pepper
  6. 1tsp dried oregano
  7. 1tsp garlic powder
  8. 4 carrots, sliced 1/2in thick
  9. 1 onion
  10. 2 cups red wine
  11. 1tb worcestshire
  12. 1/2 cup water
  • Rub roast with 2-7 and chill overnight.
  • Rest roast at room temperature for 1 hour. Add to pot with remaining ingredients, cover and transfer to a 300 degree oven for 3-3.5 hours.
  • Set aside beef. De-fat broth. Cut beef into pieces and add back to pot; if finishing the next day, chill covered and warm for 30 minutes in a 300 degree oven before preceding. Raise oven to 425 and cook uncovered for 20 minutes. Flip meat and continue cooking for 20 minutes. Serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s