Porcini Pot Roast

From the kitchen of Head Winemaker, Katie Nelson

Ingredients

• 5 lb beef chuck roast
• ¼ c olive oil
• 2 onions, chopped
• 6 cloves garlic, minced
• 1 1/2 cups of red wine
• 2 cans low sodium broth, beef, chicken or vegetable
• 1-1 ½ oz dried porcini mushrooms
• 5 sprigs of fresh thyme leaves, chopped
• ½ t of fresh rosemary leaves, finely chopped
• Kosher Salt and pepper to taste

Directions

1. Pat beef dry with paper towels and season all over, with kosher salt and pepper. Brown on all sides, over Med-High heat, in a large pot or Dutch oven, using olive oil as needed to coat the pan. This takes about 15 minutes. Remove beef and set aside. 
2. Reduce heat to Med-low. Add more oil and onions. Stir and cook until translucent, not browning. Add the garlic and cook until fragrant. Add the wine, scraping up the bottom of the pan. Stir in broth, mushrooms. Return the beef, bring to a boil, cover pot and place in oven.
3. Cook for 2 ½ to 3 hours, flipping beef halfway. Add more liquid as needed to keep the beef submersed in the liquid. 
4. Cook until fork tender. Remove beef, tent with foil. Spoon off fat and discard. Add rosemary and thyme to sauce, and boil for 10 minutes. I like sauce chunky, but you can blend a portion or all the sauce, if you’d like. 
5. Serve with potatoes or celery root puree.