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Pot Roast Italiano (Marinata di Carne in Zuppetta)
CRABBY COOK18Ingredients
105Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 lb. chuck roast
- 750 mL red wine
- salt
- pepper
- 7 Tbsp. virgin olive oil (Extra-)
- 2 1/2 cups vegetable broth (plus 14 oz. can in reserve)
- 1 cup dry white wine
- 4 fresh oregano (sprigs)
- 2 bay leaves
- 3 Tbsp. flat leaf parsley (chopped)
- 2 tsp. chopped garlic (finely)
- 1 lb. Tuscan kale (hard to find or dinosaur kale, savoy cabbage or Swiss chard)
- 1 Tbsp. unsalted butter
- 1 1/4 lb. porcini mushrooms (fresh, good luck finding those - I used dried)
- 1 onion (small, sliced)
- 1 Tbsp. chopped fresh mint (finely)
- 1 1/2 tsp. fresh thyme leaves
- 6 slices bread (country-style, lightly toasted)
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