Categories: beef
Ingredients
- 1 cup beef broth
- 1/2 ounce dried porcini mushrooms
- 1 4lb roast
- 2 tbs olive oil
- 1 large onion, coarsly chopped
- 2 celery stalks, sliced
- 3 garlic cloves, smashed
- 1 tbs chopped marjoram
- 1 24 oz can whole peeled tomatoes, drained
- 1 cup red wine
Directions
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eheat oven to 300. Bring broth to simmer in sauce pan. Remove from heat and add mushrooms. Cover and let stand about 15 minutes. Transfer to cutting board and chop mujshrooms coarsely. Season beef and brown in olive oil over med high heat. Transfer beef to large plate. Pour off all but 1 tbs drippings. Add onions and celery and saute until beginning to brown. Add garlic, marjoram and reserved mushrooms. and saute 1 minute. Crush tomatoes one at a time into pot. Cook 3 minutes, stirring frequently and scraping up bits from bottom. Adds wine and boil 5 minutes. Add reserved mushroom broth. Boil 5 minutes. Return beef to pot. Cover and transfer to oven. Cook 1 1/2 hours. Turn beef and cook another 1 1/2 hours.