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Receta Pot Roast With Red Wine And Mushrooms
by Global Cookbook

Pot Roast With Red Wine And Mushrooms
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Ingredientes

  • 3 1/2 lb pot roast - (to 4 lbs) lean chuck,
  •     bottom round, etc.
  • 1/2 c. flour seasoned with
  •     salt and pepper
  • 1/2 lrg red onion minced
  • 1 pkt dry exotic mushrooms - (shiitake, porcini, woodear, etc.)
  • 8 ounce fresh button mushrooms
  • 3/4 c. good red wine (Merlot)
  • 1 x bay leaf
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. In a small bowl or possibly c., cover the dry mushrooms with very warm water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the extra virgin olive oil over medium heat; add in onions and dredged roast; cook till the roast is nicely browned on both sides.
  2. Transfer meat and onions to the crockpot. Add in red wine to the skillet and stir to loosen browned bits; pour over roast. Add in mushrooms with soaking liquid and the remaining ingredients. Cover and cook on LOW for 8 to 10 hrs.
  3. Thicken the juices (reduce on the stove top if very watery) with a mix of water and cornstarch or possibly flour.
  4. Served this with roasted eggplant and mashed potatoes.
  5. Comments: You could use all button mushrooms or possibly a different mix of dry. Dry mushrooms with liquid add in quite a bit of flavor.
  6. NOTES :