Beef in Italian Red Wine

Chuck roast is ideal for this recipe — the tough meat becomes tender when slow cooked. Trim all visible fat to keep the sauce from becoming oily.

Makes 8 servings

Prep time: 45 minutes Cook time: 6 hours (low)

HEAT:

1/4 1

ADD:

3

3

2 8 4 1/2

1

STIR:

3 3

Tbsp. all-purpose flour Tbsp. tomato paste

DEGLAZE:

1

1

cup olive oil boneless beef chuck roast (5 lb.), trimmed, seasoned with salt and black pepper

medium carrots, cut in

2- to 3-inch pieces ribs celery, cut in

2- to 3-inch pieces medium onions, quartered cloves garlic, smashed sprigs rosemary tsp. each grated nutmeg, kosher salt, and black pepper oz. dried porcini mushrooms, tied in cheesecloth cup low-sodium beef stock or broth bottle full-bodied dry Italian red wine (750 ml), such as Barbera

Salt and black pepper to taste

Heat oil in a sauté pan over medium-high. Brown roast on all sides, about 10 minutes; transfer to a 6- to 8-qt. slow cooker.

Add carrots, celery, onions, garlic, rosemary, nutmeg, salt, and pepper to same pan; cook until vegetables begin to brown, about 5 minutes. Transfer vegetables to slow cooker and add porcini sachet.

Stir flour and tomato paste into pan; cook 1–2 minutes.

Deglaze pan with stock, scraping up any brown bits. Add wine and bring to a boil. Transfer wine mixture to slow cooker. Cover slow cooker and cook roast until fork-tender on low setting, 6 hours. Transfer roast to a platter, tent with foil, and let rest 15–20 minutes.

Remove porcini from sachet, chop, and set aside.

Strain braising liquid through a sieve into a bowl. Press vegetables through sieve.

Add porcini to liquid and transfer mixture to a saucepan; skim fat, then boil until slightly reduced, 10–15 minutes. Serve roast with sauce.

Per serving: 577 cal; 19g total fat (6g sat);

184mg chol; 394mg sodium; 14g carb 3g fiber; 3g total sugars); 66g protein