Rating: 3.5 stars
143 Ratings
  • 5 star values: 32
  • 4 star values: 32
  • 3 star values: 36
  • 2 star values: 35
  • 1 star values: 8
Jane Kirby

Gallery

Credit: Susie Cushner

Recipe Summary

hands-on:
30 mins
additional:
8 hrs 30 mins
total:
3 hrs
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a heavy casserole.

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  • To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the casserole, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).

  • Cover the casserole and cook in a 300° F oven for 3 hours or until the meat is very tender, adding more of the tomato liquid if necessary.

Nutrition Facts

calcium 83mg; 445 calories; carbohydrates 18g; cholesterol 112mg; fat 21g; fiber 4g; iron 6mg; protein 41mg; saturated fat 5g; sodium 1232mg.
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