Italian Pot Roast

Ingredients · for 10 (scales to your household)

• 2 tbsp Olive oil, divided $0.36
• 2 Cross rib or blade pot roasts (each 1.5 to 1.7 kg) $59.84
• 6 cloves Garlic, smashed $0.18
• 2 Bay leaves $0.02
• 1 Red onion, quartered $0.60
• 2 Carrots, halved crosswise $0.35
• 2 Celery ribs, halved crosswise $0.60
• 2 tsp Fennel seeds $0.10
• 1 1/2 tbsp Cocoa powder $0.31
• 5 sprigs Fresh rosemary $0.94
• 14 g Dried wild mushrooms, coarsely torn $1.68
• 1 1/2 cups Red wine $7.98
• 900 ml Sodium-reduced beef broth $1.99
• 14 oz Whole plum tomatoes, coarsely crushed $1.55
• 3 tbsp Cornstarch $0.24
• 3 tbsp Water $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 325°F.
2. In Dutch oven or large heavy-bottomed pot, heat 1 tbsp of oil over medium-high heat; working in batches, cook beef, turning occasionally, until browned all over, 3 to 5 minutes. Transfer to 16- x 12-inch roasting pan; set aside.
3. Add remaining 1 tbsp oil to Dutch oven; cover and cook garlic, bay leaves, red onion, carrots, celery and fennel seeds, stirring occasionally, until softened, about 8 minutes.
4. Increase heat to medium-high; stir in cocoa powder, rosemary and mushrooms. Add wine; cook, scraping up any browned bits, for 5 minutes.
5. Stir in broth and tomatoes (including juices); bring to boil. Carefully transfer tomato mixture to roasting pan.
6. Cover roasting pan with foil; braise in oven, turning beef twice, until fork-tender, about 3 hours.
7. Transfer beef to cutting board. Remove any twine; slice beef across grain, trimming excess fat. Keep warm.
8. Skim fat from surface of cooking liquid. Strain cooking liquid and vegetables through sieve into large saucepan. Using metal or wooden spoon, press down on vegetables to extract liquid; discard vegetables.
9. Place pan over medium-high heat; bring to boil. In small bowl, whisk cornstarch with water, whisk into pan. Simmer, stirring often, until thickened, about 3 minutes. Serve with beef.