Dago Pot Roast with pics

Ciao, FDB. It’s been a minute.

I had enough down time for the first time in a while, so I decided to cook something up last night to have for Sunday dinner.

-5 lbs chuck roast
-1 head garlic, skinned
-salt and pepper
-EV olive oil
-1 qt beef broth
-1 large red onion, chopped
-6 medium carrots, chopped
-2 celery stalks chopped
-handful of dried mushrooms (dealer’s choice)
-2 heaping tbsp tomato paste
-1 large can crushed SM tomatoes
-fresh thyme
-2 bay leaves

The victims:


Stuff/stud the roast with salt, pepper, garlic. You know the drill. Mince and reserve the remaining garlic:


Season the outside of the roasts with remaining salt and pepper:


Brown off the roasts in olive oil over medium high heat:


Build that fond:



Deglaze with about 3/4c beef stock:


Good smells from the kitchen attract an admirer:


Once the stock is cooked out, add the Italian trinity:



While your soffritto cooks down, reconstitute the dried mushrooms:


Add reserved garlic:


Add tomato paste and fry it off a bit:



Add the crushed tomatoes:


Add about 3 cups beef stock:


Get the roasts back into the pot and bring to a low simmer


Strain the mushrooms and add the liquid to the pot for flavor. Chop the mushrooms and add to the pan:



Add a few sprigs of thyme and a couple bay leaves. Cover and simmer while you preheat the oven to 350:


Remove from oven after 3 to 3-1/2 hours or when desired level of tenderness is reached:


I’ll be serving this with a homemade fontina mac and cheese. It’s also great with polenta.

Money shot to follow tonight.