Braised Italian-Style Pot Roast
- One 5-inch sprig fresh thyme
- 5 fresh Italian, flat leafed parsley stems
- 2 dried bay leaves or 1 fresh bay leaf
- One 5-inch sprig fresh rosemary
- 2 juniper berries, crushed
- One 2-pound piece shoulder of beef, bottom round, or pot roast
- Kosher salt and freshly ground black pepper
- All-purpose flour for dusting
- 5 tablespoons butter
- 1 cup coarsely chopped celery (about 2 stalks)
- 1 1/4 cups coarsely chopped onion (1 medium-size onion)
- 1/2 cup coarsely chopped carrot (1 medium-size carrot)
- 1 bottle (750ml) dry red wine
- 1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
- 1 tablespoon tomato paste
- 2 cups canned whole or crushed plum tomatoes
- Chicken broth or water as needed
- 2 tablespoons arrowroot or cornstarch
- 1/4 cup dry red or white wine
- Produce
- Bay leaves or 1 fresh bay leaf, dried (2)
- Carrot (1/2 cup)
- Celery (1 cup)
- Onion (1 1/4 cups)
- Plum tomatoes, canned whole or crushed (2 cups)
- Porcini mushrooms, dried (1/2 cup)
- Rosemary, fresh (1 5-inch sprig)
- Thyme, fresh (1 5-inch sprig)
- Meat
- Shoulder of beef (1 2-pound piece)
- Canned Goods
- Tomato paste (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1)
- Arrowroot or cornstarch (2 tablespoons)
- Juniper berries (2)
- Kosher salt and freshly ground black pepper (1)
- Drinks
- Chicken broth or water (1)
- Dairy
- Butter (5 tablespoons)
- Beer, Wine & Liquor
- Red or white wine, dry (1/4 cup)
- Red wine, dry (1 bottle)
- Other
- 5 fresh Italian, flat leafed parsley stems
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 30, 2012 (3 months ago).
91 people saved this recipe.
