Ingredients
- 1 ounce dried porcini mushrooms
- 2 cups beef stock
- Salt and pepper
- 1 (4-pound) beef eye of round
- 2 tablespoons olive oil
- 2 tablespoons pancetta, chopped
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 finely chopped celery stalk
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon chopped fresh rosemary
- 1/4 cup tightly packed parsley leaves, chopped
- 3 tablespoons tomato paste
- 5 cups red wine
- 1 (28-ounce) can whole tomatoes, drained and crushed
Directions
Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately.
Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.
Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.
Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta
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By Chef #1456233
Portland, OR
on October 11, 2012
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Turned out great! A few tweeks: used my immersion blender and pureed the canned tomatoes in their juice. Used 4 cups of wine. When I added the tomato paste with herbs, I sauteed it for about 10 mins on med heat - it cooks the raw taste out of paste. Used 1 C beef broth. Put in 300 deg oven for 3 hrs. AND most important - used a CHUCK roast. Way more flavor than round. While meat was resting, used immersion blender to puree everything and simmered to reduce a bit. Served over homemade papperdelle with shaved parm. Amazing.
By dearie100
on February 09, 2012
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OMG. So good, especially since I used a $20 bottle of wine. Didn't drain the tomatoes. Couldn't stop 'drinking' the sauce. Had leftovers 2x, then froze the rest. Just took it out today and cut up the beef, added carrots, celery, barley and a potato cut up with a small can of tomatoes and more water. Not a soup, not a stew, just delicious.
By vslesinski@gmai...
West Grove, PA
on August 21, 2011
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Really delicious, but made some changes. Browned the roast on all sides for only a few minutes, after cooking the onions, carrots and celery added only 1/2 the broth and wine and added the juice from the canned tomatoes. Instead of cooking on the top of the stove, baked in oven at 325 degrees for 3 hours. Then sliced the roast, thickened the juices with some flour, used an immersion blender to smooth the gravy, placed the sliced roast back in and baked for another 1/2 hour. After many years of preparing eye of round I have found that baking at 325 for more than 3 hours produces a roast that you can cut with a fork. My family went crazy over this.
Read all 25 reviews