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Red-Wine Pot Roast with Porcini

Red-Wine Pot Roast with Porcini Recipe

  • 1 cup low-salt chicken broth or beef broth
  • 1/2 ounce dried porcini mushrooms
  • 1 4-pound boneless beef chuck roast, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 celery stalks with some leaves, cut into 1/2-inch-thick slices
  • 3 garlic cloves, smashed
  • 1 tablespoon chopped fresh marjoram plus sprigs for garnish
  • 1 28-ounce can whole peeled tomatoes, drained
  • 1 cup dry red wine
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