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Porcini-Rubbed Red-Wine-Braised Beef

Scott Phillips

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.


For the rub

  • 3 Tbs. porcini powder (see ingredient tip)
  • 4-1/2 tsp. kosher salt
  • 1-1/2 tsp. dried thyme
  • 1-1/2 tsp. freshly ground black pepper
  • 1 tsp. dried marjoram
  • 1 3-1/2- to 4-1/2-lb. beef chuck roast, preferably bone-in
  • 4 large cloves garlic, thinly sliced

For the braise

  • 4 medium carrots, sliced 1/2 inch thick
  • 1 medium yellow onion, chopped
  • 2 cups dry red wine
  • 1 Tbs. Worcestershire sauce
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 115
  • Sodium (mg): 980
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 35


Season to beef

  • In a small bowl, combine the porcini powder, salt, thyme, black pepper, and marjoram.
  • Using a paring knife, trace the fat seams of the roast and the bone to make a series of deep incisions on both sides, without completely separating the muscles. Coat the meat all over with the rub, massaging it between the muscles and on all sides of the roast. Tuck the garlic into the incisions in the meat.
  • Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate overnight and up to 3 days.

Braise the beef

  • Remove the meat from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
  • Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the carrots, onion, wine, Worcestershire, and 1/2 cup water. Cover tightly and cook until the meat is fork-tender, 3 to 3-1/2 hours. Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks, and remove and discard any fat.
  • Skim the fat from the broth. Return the meat to the pot and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1 to 2 days. Reheat the meat at 300°F, covered, for 30 minutes before proceeding with the recipe.)
  • Raise the oven temperature to 425°F. Cook the meat, uncovered, flipping once, about 40 minutes; because of the dark rub, it won’t change much in appearance, but a crust will form. Serve with the vegetables and sauce, and season to taste with salt.


You can buy porcini powder or make it yourself by grinding dried porcini mushrooms to a fine powder in a spice grinder.


Rate or Review

Reviews (9 reviews)

  • OldChef69 | 10/07/2019

    Carrots cooked for 4 hours are baby food.
    that's the only thing i didn't like about recipe

  • DaisyBR | 08/22/2017

    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.

  • ndchef | 02/27/2017

    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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