Braised Italian-Style Pot Roast

Ingredients

• •1 sprig fresh thyme
• •5 stems fresh Italian, flat leafed parsley stems
• •2 leaves dried bay leaves
• •1 sprig fresh rosemary
• •2 berries juniper berries
• •2 pounds beef shoulder
• •to taste Kosher salt and black pepper
• •¼ cup all-purpose flour
• •5 tablespoons butter
• •1 cup coarsely chopped celery
• •1¼ cups coarsely chopped onion
• •½ cup coarsely chopped carrot
• •750 ml dry red wine
• •½ cup dried porcini mushrooms
• •1 tablespoon tomato paste
• •2 cups canned plum tomatoes
• •as needed chicken broth
• •2 tablespoons arrowroot or cornstarch
• •¼ cup dry red or white wine

Cooking Instructions

1. 1.

   Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.

   5 min

2. 2.

   1. Preheat the oven to 350°F.

   5 min

3. 3.

   2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.

   15 min

4. 4.

   3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.

   120 min

5. 5.

   4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

   10 min