3 c mushroom broth (2 T mushroom base*)
1 oz porcini mushrooms*
3 lb chuck roast
1/4 lb pancetta, chopped*
1 onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
3 garlic cloves, minced
Sea salt & fresh ground pepper*
1 bay leaf
1 tsp dried rosemary*
1/4 c fresh parsley, chopped
3 T tomato paste*
3 c red wine*
1 can San Marzano tomatoes, drain & crush in hands*
* Available at ATI
Heat 1 cup of the mushroom broth and add the dried porcini, let soak for 30 minutes.
Heat a large dutch oven and brown the roast on all siges. Set the meat aside on a plate. Cook the pancetta, onion, carrot, and celery in same pot until soft and golden.
Add the garlic and cook an additional minute. Season with sea salt and pepper. Add the bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by about half, 20 minutes.
Place the meat back in the pot along with the tomatoes, porcini mushrooms, mushroom soaking liquid (strain if needed), and the remaining mushroom broth. Bring to a simmer, cover and cook 2.5-3 hours, or until the meat is tender. Halfway through cooking turn the meat over.
Place the roast on a cutting board and let rest for 10 minutes. Slice the roast and serve with the vegetables and sauce. Great on top of a bed of creamy polenta!
