Monday, November 29, 2010

Pot Roast with Porcini Mushrooms

Pot Roast with Porcini Mushrooms

This week’s theme for I Heart Cooking Clubs is comfort foods.  When I think of comfort foods from my childhood, two come to mind.  First, my grandma’s homemade mac and cheese and second pot roast.  The aroma of pot roast wafting through the house on a Sunday afternoon is one of life’s simplest and best pleasures. 

So, I turned to Giada for some classic comfort food.  And as usual, she did not disappoint.  My only complaint, this was too good.  Let’s pause here, while I make a confession.  I like ketchup with my pot roast.  It’s the way I ate it as a child.  This was too good for ketchup.  The gravy was fantastic.  The words rich and creamy were invented for this gravy.  I served it with polenta, and while it may not be the most photogenic dish (comfort foods rarely are), it made up for it in it’s tasty goodness.  I found the recipe in Giada's Family Dinners but you can also find it online.

Pot Roast with Porcini Mushrooms

  • 1 (4-pound) boneless beef chuck roast
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 onions, sliced
  • 6 garlic  cloves, coarsely chopped
  • 1 cup dry red wine
  • 1 3/4 cups canned beef broth
  • 1/2-ounce dried porcini mushrooms
  • 1 large sprig fresh rosemary, plus extra for garnish

Preheat the oven to 350 degrees F.

Pat the beef dry, season it generously with salt and pepper.  In a large dutch oven, brown the beef in the oil over a medium-high heat, until well browned, about 12 minutes.  Transfer the beef to a bowl.

Reduce the heat to medium and add the onions to pan, scraping up the brown bits, sautéing for about 5 minutes.  Add the garlic, and after about another minute, add the wine.  Boil for a minute, stir in the broth and mushrooms, add the beef back to the pan and bring to a boil.  Cover and transfer the pot to the oven, braising for about 3 hours, turning the meat at the halfway point.

Transfer the beef to a cutting board, tent with foil and let rest for 15 minutes.   Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth (or just use an immersion blender) . Combine the sauce and rosemary sprig in heavy medium saucepan (or use your same roasting pan, if you used the immersion blender). Bring to a boil. Season the sauce, to taste, with salt and pepper.

Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

This will be my entry for I Heart Cooking Clubs!

This will be my entry for Heart ‘n Soul Blog Hop

Cookbook Used:

23 comments:

Joanne said...

Wow. i swear that is the most luscious looking pot roast I have ever seen. That's right. Luscious.

Melynda said...

Pot roast IS comfort food, the rosemary, garlic and red wine would be a great flavor combination.

Lea Ann said...

As you know, Pot Roast was a tradition in our family, I just posted about it, and my cousin would eat his with catsup. It's delicious with anything as far as I'm concerned. This recipe looks amazing. Will have to give it a try.

June said...

Oh my goodness! My stomach just let out the most gawdoffal roar...this looks so darn delicious.

Kim said...

This recipe looks phenomenal. Pot roast is definitely going on my grocery list.

food for thought said...

i must have grown up with too good too, i would never trade gravy for ketchup!

Marjie said...

Pot roast is a great comfort food. Using the leftovers for beef soup would be another! Great choice for the "comfort food" challenge, Pam!

Big Dude said...

It's hard to beat a good pot roast

Natashya KitchenPuppies said...

Oh my, so over-the-top delicious!

Kalyn said...

It does sound just fantastic. I just ordered that cookbook over the weekend; can't wait to get it.

Mags @ the Other Side of 50 said...

Pot roast always spells comfort to me too, and I can imagine how the porcini mushrooms puts this over the top.

Betsy from Tennessee said...

I love pot roast any way you give it to me.... BUT--I must admit that when I first looked at your picture (before I read the title), I thought it was some kind of big sugar cookie topped with wads and chunks of chocolate.... ha ha

Hugs,
Betsy

Mary at Deep South Dish said...

I am with you on the pot roast girl!! I know what you mean about trying to photograph certain foods, but it sure looks good to me.

Pam said...

You definitely don't need ketchup for this delicious looking pot roast!

MM said...

Perfect pick for the comfort food theme. I don't know why I've never made this. Photogenic or not, it's hard to resist that picture. This is my kind of food!

Pierce said...

I agree - no ketchup with this roast! Looks wonderful...better than the one I prepared, but fantastic comfort food!

Jennifer said...

I made this last night for dinner . Unable to get porcini mushrooms I used cremini and it was delicious. My husband is a wonderful cook and he said it was the best meal I had made in a long time!! Thank you for this. I will definitely make it again! a few leftovers for tonight!

Debinhawaii said...

If I had a fork in my hand I would be trying to stick it into my computer screen to grab a bite. That pot roast, sauce and the polenta look so incredibly good. I am tagging this one to make. Great pick! ;-)

J L Health 918-836-0565 said...

Everytime the weather turns colder I start thinking about pot roast...in fact I made one yesterday. I'm certain it doesn't compare to yours though! Thanks for sharing with the Hearth and Soul hop.

grace said...

i'm beginning to think that i'm a sucker for anything served over polenta. this looks so amazing, pam.

Mexico in my kitchen said...

That looks really comforting. It just needs a piece of bread to dip into it.

Thanks for the recipe.

Mely

Christy said...

I am a huge pot roast fan - I have never put it over polenta - what a great way to sop up the gravy!! Yummy!! Thanks for linking this to the Hearth and Soul Hop!

Chris said...

I don't care if it is photogenic, it's flavorgenic!