Servings: 4 to 6
The deep, dark spice rub can make the meat look like it’s burned, but it’s most definitely not. A special-occasion dinner on its own, the beef is also delicious shredded, tossed with some of its sauce, and used as stuffing for ravioli topped with a horseradish butter sauce. (You can use wonton wrappers.) For best flavor, season the beef at least a day ahead.
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You can buy porcini powder or make it yourself by grinding dried porcini mushrooms to a fine powder in a spice grinder.
One of the most flavorful pot roasts I've ever eaten. I agree with the other reviewers that it was a little too salty; next time I'd cut back on it just a little. I used about 2 lbs of meat (chuck stew meat, as I misread the recipe) and 1 lb of mushrooms to substitute (the meat counter only had 2 lbs of chuck roast the day I shopped). Per others' recommendations I added the veggies in the latter part of cooking, and I was very happy with the texture of them. The dish stood up very well to the intense California Sangiovese we were saving for a special meal. I would definitely make this again.
This was a good combination of flavors, but I really don't get the backward braising thing. The whole point of browning the meat in the beginning is to add flavor that will not be there if it's browned at the end. Also, there was little enough sauce that if I had cooked it longer, would have disappeared. I also waited to put the carrots in, as I didn't want them to be mush. Next time I"ll put some in early for flavor, and still add some at the end to eat.
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