Pot roast with mushrooms and red wine
Recipe by Heather Hattaway Penca
3 1/2 to 4 lb pot roast (lean chuck, bottom round, etc.)
1/2 cup flour, seasoned with salt and pepper
1/2 large red onion, chopped
1 package exotic mushroom combo (shitake, porcini, oyster, etc)
8 ounces fresh button mushrooms
1 cup good dry red wine (I like to use a bit more but that's just me)
1 bay leaf
salt and pepper to taste
Prep. Time → 10 min
Cook Time → 8 hrs min
1. Dredge the roast in the seasoned flour.
2. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides.
3. Transfer meat and onions to the slow cooker/Crock Pot. Add red wine to the skillet and stir to loosen browned bits; pour over roast.
4. Add mushrooms and the remaining ingredients. Cover and cook on low for 8 to 10 hours.
5. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. I served this with roasted eggplant and mashed potatoes.
6. You could use all fresh button mushrooms or a different mixture of dried. Dried mushrooms with the soaking liquid add quite a bit of flavor.
main courses January 25, 2014 21:41
No one has liked this recipe.
No comments yet.