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


  1. Preheat oven to 275°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until fork-tender, about 1 hour per pound. Let stand for 5 minutes before serving. Garnish with oregano, if desired.

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