How to use Porcini Mushrooms? This rich, Italian-style pot roast is how. Porcini Mushrooms, tomatoes and red wine create an incredible slow-braised comfort food classic.

Prep time: 15 min

Cook time: 225 min

Total time: 240 min

Braised Pot Roast with Porcini Mushrooms
Copyright Recipe © 2015 Woodland Foods


Makes 8-10 servings


  1. Preheat oven to 300°F.

  2. Place Dried Porcini Mushrooms in small bowl and pour boiling water over. Let stand for about 10 minutes, then remove mushrooms with slotted spoon. Strain soaking liquid through coffee filter to remove fine particles, and reserve.

  3. Heat 2 tablespoons olive oil over medium-high heat in large, heavy-bottom pot with lid, such as a Dutch oven. Season beef with salt and pepper and add to pan. Sear on all sides until well browned. Transfer to plate.

  4. Reduce heat to medium. If necessary, add 1 tablespoon olive oil to pot. Add onions, and cook, stirring often, until tender, about 7 minutes. Add garlic, and cook until fragrant, about 1 minute.

  5. Deglaze with red wine, scraping pan to release caramelized bits.

  6. Add mushrooms and their soaking liquid, along with broth, tomatoes and herbs. Return beef to pot, along with any juices on plate.

  7. Cover pot and place in oven for 1-1/2 hours. Turn the beef over, and return to oven for another 1-1/2 hours, until beef is tender.

  8. Transfer beef to cutting board, tenting with foil to keep warm. Skim fat from juices in pot, then bring to a boil and reduce to 4 cups. Season to taste with additional salt and black pepper.

  9. Serve slices of beef with reduced cooking liquid spooned over.