Pot roast

Pot Roast

Prep: 30 minutes

Cook: About 2 ½ hours

Serves: 6


1/2 ounce dried porchini mushrooms

2 1/2 pound chuck roast

Coarse salt and freshly ground black pepper

3 tablespoons olive oil

1 carrot, chopped

1 onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

2 cups beef broth

1 cup red wine

6 ounces tomato paste

2 bay leaves

1 sprig fresh thyme

8 ounces pappardelle egg noodles


1.  Soak: Settle mushrooms in a small bowl. Cover with warm water. Soak soft, about 15 minutes. Pour liquid thorugh a coffee filter; set aside. Rinse and chop rehydrated mushrooms. 

2.  Brown: Season meat generously with salt and pepper. Heat olive oil in a dutch oven over medium heat. Brown meat, about 2 minutes per side. Lift out meat and set aside.

3.  Soften: Add carrot, onion, celery and garlic to the pot. Cook, stirring, until softened, about 10 minutes. Add broth, wine, tomato paste, reserved mushroom liquid and chopped mushrooms, bay leaves and thyme. Bring to a boil. Return meat to the pot. Liquid should come about 2/3 the way up the sides of the roast. Cover.

4.  Braise: Slide covered dutch oven into a 325-degree oven and let cook, turning roast once and basting occassionally, until very tender when prodded with a fork, about 2 – 2 ½ hours. Set pot on stovetop.

5.  Shred: Remove meat from pot. Shred. Discard any fat. Discard bay leaves and thyme sprig. Return shredded meat to pot and keep warm over low heat.

6.  Boil: Heat a large pot of salted water. Cook noodles until tender but firm. Drain. Add noodles to sauce. Toss gently. Enjoy. 

Provenance: Adapted from Mom’s beef with fat noodles, which she adapted from The New York Times Cookbook by Craig Claiborne(1961 edition).