Time: 3 hours.
Complexity: easily
Servings: 6

Pot roast is a roast in a delicious sauce with vegetables and wine, perfect for a large family dinner. A piece of beef is seared whole until golden brown, then baked in a cauldron in a sauce with vegetables, porcini mushrooms, and spices until the meat is tender and melting inside. The porcini mushrooms (dried ones are used in this recipe) give the gravy its unique, rich flavor, pairing harmoniously with the flavorful beef. Blend the sauce with an immersion blender when the meat is done, and serve with sliced ​​beef.

Ingredients:

• 1.5 kg of beef shoulder-neck, trim off excess fat
• 2 tsp coarse salt + more to taste
• 2 tsp freshly ground black pepper + more to taste
• 1 teaspoon granulated garlic
• 15 g dried porcini mushrooms
• 2 tablespoons butter
• 1 tbsp olive oil or grapeseed oil
• 6 cups onion, sliced ​​0.5 cm thick
• 0.5 cup shallots, sliced ​​0.5 cm thick.
• 1/4 cup peeled garlic cloves, crushed
• 1.5 cups celery, cut into 2.5 cm pieces.
• 1.5 cups carrots, cut into 2.5 cm pieces.
• 1.5 tbsp tomato paste
• 1.5 cups ground beef
• 2/3 cup red wine, preferably Zinfandel
• 2 tbsp. l. dried savory
• 6 sprigs of fresh thyme
• Special equipment: kitchen twine, immersion blender

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, ground beef, porcini mushrooms, carrot, celery, shallots, grape seed oil, bouquet garni, thyme, garlic granules, red wine, tomato paste

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Evenly season the beef with coarse salt, black pepper, and granulated garlic. Tie the meat with twine to create a uniform shape. This will help the roast hold its shape while roasting and make it easier to slice into even pieces.
Step 3
• Place the porcini mushrooms in a bowl and pour 2 cups of boiling water over them. Set aside and let the mushrooms soak in the water for 20 minutes.
Step 4
• In a large Dutch oven, heat the butter and vegetable oil over high heat. When the butter foams, add the tucked beef and cook for 5-6 minutes on each side, including the ends. Transfer to a plate. Add the onion and shallot to the same pan and cook, stirring occasionally, over medium-high heat until the vegetables begin to caramelize, about 15 minutes. Add the garlic, celery, and carrots and cook until the celery begins to soften, about 5 minutes more.
Step 5
• Add the tomato paste and stir. Deglaze the bottom of the cauldron with beef broth and wine, scraping up any browned bits. Bring to a boil and simmer for 5 minutes to evaporate the alcohol. Tie the thyme sprigs together with kitchen string for easy removal when ready to serve. Then add the thyme and savory to the cauldron. Drain the porcini mushrooms and add them to the pan along with 1 cup of the soaking water.
Step 6
• Return the beef and any juices to the pot on top of the vegetables. Cover the pot with a tight-fitting lid and place in the oven. Bake for 45 minutes, then baste the meat with the juices from the pan, cover again, and bake for another 90 minutes.
Step 7
• Remove the beef and cover loosely with foil. Discard the thyme bunch. Using an immersion blender, blend the vegetables and mushrooms in the cauldron until smooth. Season the sauce with salt and pepper to taste.
Step 8
• Remove the string from the meat, cut against the grain into 5 cm thick slices and serve immediately with vegetable gravy.

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