So, we had four pounds of chuck roast from a farm in Prosser, WA, east of the mountains. Our friend Ms. Guizzo bought a cow from this great cattle rancher named Charlie Card, who’s actually headed for the Ag Hall of Fame. She generously gave us some of her bounty.
Simmer 2 cups of chicken broth in a saucepan. Then add 2 ounces of dried porcini mushrooms, turn the heat off, and let sit for five minutes. Pull out the porcini mushrooms and chop them up. Save the broth.
Chop up an onion, 2 celery stalks, 3 cloves of garlic, 4 sprigs of fresh marjoram, and 2 cups of crimini mushrooms. Heat up an oven-proof pan (like a dutch oven), add a little olive oil, and drop your four-pound slab of pot roast in it. We used chuck roast. Season with salt and pepper and brown on each side, on medium-high, for seven minutes each. Pull the meat out and put on a separate plate to rest.
Add the chopped celery and onions to the dutch oven, saute for 2 or 3 minutes, and then add the marjoram and garlic. Saute another minute, then add all the mushrooms and turn the heat down to medium.
Deglazing. After the mushrooms cook down, you’ll see brown bits starting to stick to the bottom of the pan. This is good! Add a cup of dry red wine and stir, bringing up the browned bits. Let it cook for about five minutes, then add the rest of the broth from the porcini mushrooms, and 1/4 cup of tomato paste.
Put the meat back in the pot. Cover it with a bit of the juice and mushrooms. Put the lid on the pot and put it in the oven at 300. Cook for an hour and a half.
Flip the meat, cook for another hour and a half. You’ll know it’s done when the meat easily comes apart when you poke it with a fork.
Put the meat on a plate and top with the mushrooms and sauce. Serve with June’s red roasted potatoes on the side.