Makes 6 to 8 servings
- 3 tablespoons olive oil, divided
- 2 cups sliced fresh assorted mushrooms
- 4 cloves garlic, smashed
- 1 (3- to 4-pound) chuck roast
- 1½ tablespoons kosher salt
- 1½ teaspoons ground black pepper
- 1 cup low-sodium beef broth
- ½ cup dry red wine
- ¼ cup dried porcini mushrooms
- 2 tablespoons tomato paste
- 10 sprigs fresh oregano
- Garnish: fresh oregano sprigs
- Preheat oven to 275°.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until golden brown, about 3 minutes. Remove from pot.
- Add remaining 1 tablespoon oil to pot. Sprinkle all sides of roast with salt and pepper. Add roast; sear, turning occasionally, until browned on all sides, about 3 minutes per side. Remove from pot.
- Add broth, wine, porcini mushrooms, and tomato paste, scraping bottom of pot; bring to a boil. Remove from heat. Add roast; place oregano and reserved mushroom mixture on top of roast. Cover with lid.
- Bake until fork-tender, about 1 hour per pound. Let stand for 5 minutes before serving. Garnish with oregano, if desired.