Red-Wine Pot Roast with Porcini

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This red wine pot roast with porcini is a sophisticated take on a classic comfort dish. By slow-cooking a lean beef chuck roast in a rich base of dry red wine, canned tomatoes, and earthy dried mushrooms, you create a deep, savoury sauce without the need for additional thickeners. The porcini mushrooms provide a wonderful umami depth that complements the tender beef, making this a truly satisfying meal that doesn't feel like a compromise on health.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and plenty of aromatic vegetables. It is best served with a side of steamed leafy greens or roasted root vegetables to soak up the delicious juices. Because the flavours develop over time, this dish can be prepared up to two days in advance and gently reheated, making it an excellent choice for stress-free weekend entertaining.

Ingredients for Red-Wine Pot Roast with Porcini

240ml low-salt chicken broth or beef broth
15g dried porcini mushrooms
450g boneless beef chuck roast, trimmed
2 cucharadas de aceite de oliva virgen extra
1 cebolla grande, picada en trozos grandes
2 celery stalks with some leaves, cut into 1/2-inch-thick slices
3 dientes de ajo, machacados
1 tablespoon chopped fresh marjoram plus sprigs for garnish
1 800g can whole peeled tomatoes, drained
240ml de vino tinto seco

How to make Red-Wine Pot Roast with Porcini

Preheat oven to 149°C. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)

Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 600g , about 7 minutes. Season with salt and pepper.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.