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Pot Roast With Mushrooms and Red Wine

Ingredients:

1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
1/2 teaspoon dried marjoram or thyme
1 small bay leaf
1 cup chicken broth
1 cup dry red wine, such as pinot noir/burgundy or cabernet
1 can (28 ounces) crushed tomatoes

Preparation:

In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
Serves 6.

This recipe was found here: Pot Roast with Red Wine and Mushrooms

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BEEF BRAISED IN RED WINE

Ingredients
2 tablespoons olive oil
1 (3- to 3 1/2-lb) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water

Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Accompaniment: Creamy polenta

Preparation
Put oven rack in middle position and preheat oven to 325 degrees F.

Heat oil in pot over moderately high heat until hot but not smoking.

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to plate using fork and tongs.

Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden brown, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Cooks’ note Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350 degree oven until hot, 25 to 30 minutes, then slice meat.

Serve over polenta. Makes 4 servings.

Recipe found here: Epicurius: Beef Braised in Red Wine

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