Add to my passover recipe box
Classic Pot Roast with Porcini Mushroom
Recipe type: Main
Serves: 8
Ingredients
- 1 (4-pound) boneless beef chuck roast
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 onions, sliced
- 1 cup sliced mushrooms
- 6 garlic cloves, coarsely chopped
- 1 cup dry red wine
- 1¾ cups canned beef broth
- ½-ounce dried porcini mushrooms or other dried mushrooms
- 1 large sprig fresh rosemary, plus extra for garnish
Instructions
- For the dressing:
- In a saucepan, heat 2 tablespoons of the oil over medium-low heat. Add the shallots and garlic and cook until a light golden brown or until fragrant, about 2 minutes. Immediately remove the pan from the heat and add the remaining 2 tablespoons oil, the sugar, Passover soy sauce, salt, vinegar, lemon juice, and pepper to taste. Stir until the sugar dissolves and all the ingredients are well combined. Set aside to marinate briefly.
- Make the salad:
- In a saucepan, combine the quinoa with 2 cups water. Bring to a simmer, cover, then reduce the heat to low and cook for 15 minutes, or until the water is fully absorbed. Place the cooled quinoa in a large bowl. Add the cucumbers and chopped mint and stir to combine.
- Add the shallot dressing and toss well to coat. Serve immediately or chill in the refrigerator and toss again before serving.
- NOTE For a warm quinoa dish; toss the cucumbers and herbs with the quinoa while it is still warm. Prepare the dressing as instructed and toss with the warm quinoa mixture. Serve immediately.
- Preheat the oven to 350 degrees F.
- Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the mushrooms and garlic and saute 3 minutes. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
- Transfer the beef to a cutting board.
- Meanwhile, spoon any excess fat off the top of the pan juices. Puree the pan juices with an immersion blender. Add a rosemary sprig and bring sauce to a simmer to infuse the rosemary slightly into the sauce. Bring to a boil. Season the sauce, to taste, with salt and pepper.
- Cut the beef across the grain into ½-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Pour sauce over meat and serve.
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