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.