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  • 3 cups reduced-sodium beef broth, divided
  • 1 ounce dried porcini mushrooms
  • 3 pounds chuck roast
  • 1 tablespoon chopped ham or pancetta
  • 1 -- onion, finely chopped
  • 1 -- carrot, finely chopped
  • 1 -- celery stalk, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon Coarsely ground black pepper
  • 1 whole bay leaf
  • 1 tablespoon chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons tomato paste
  • 3 cups dry red wine
  • 1 can (15-ounce) whole tomatoes, drained and crushed


  1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
  2. Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add ham, onion, carrot and celery to pan. Cook, stirring, until onions are golden.
  3. Add garlic and cook 1 minute. Add salt, pepper, bay leaf, sage, parsley, tomato paste and wine. Simmer until liquid is reduced by half, about 20 minutes.
  4. Add meat, tomatoes, porcini mushrooms, mushroom soaking liquid and remaining 2 cups of beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.
  5. Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.
—Recipe by Tracey Ceurvels

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The recipe was originally published as Italian Pot Roast on

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