Pot Roast with porcini mushrooms and onions
Author: Ciao Chow Linda
  • 1 2½-3 pound chuck roast, dusted with flour, salt and pepper
  • ¼ cup olive oil
  • 1½ large onions, sliced (about 3 cups sliced onions)
  • 3 large cloves of garlic, crushed
  • ½ cup dried porcini mushrooms, rehydrated in 1½ cups water for about ½ hour
  • 2 cups beef broth
  • 1 cup red wine
  • a few fresh bay leaves (use dried if fresh unavailable)
  • 1 teaspoon herbs de Provence
  • salt, pepper
  1. In a heavy Dutch oven, add the olive oil and bring to a medium to high heat.
  2. Dust some flour, salt and pepper on all sides of the chuck roast, shaking off any excess.
  3. Place the meat into the pan with the olive oil and brown all around.
  4. Remove the meat to a platter.
  5. Turn the heat lower and add the sliced onions, cooking them until they caramelize.
  6. Add the crushed garlic and cook for a minute or two, then return the meat to the pan.
  7. Add the red wine, beef broth, the mushrooms and the liquid from the mushrooms.
  8. Add the bay leaves, herbs de Provence, salt and pepper.
  9. Place a lid on the pan, then place it on the middle rack of a 350 degree preheated oven for two hours, checking every once in a while to make sure the meat is immersed in liquid.
  10. After removing the pan from the oven, gently take the meat out of the pan and onto a platter.
  11. This step is not necessary, but it makes for easier slicing, especially if the meat has rested at least a half hour.
  12. Reheat the sauce to make sure it's piping hot, then pour some of the porcinis and sauce over the meat and serve the rest of the sauce on the side.
  13. Sprinkle with a little minced parsley for garnish.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/01/pot-roast-with-porcini-mushrooms-and-onions.html