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Beef Red Wine Pot Roast
Serve this with roasted eggplant and mashed potatoes. You could use all button mushrooms or a different mixture of dried - dried mushrooms with liquid add quite a bit of flavor.
Serves: 6-8
Ingredients
3 1/2 pounds pot roast - (to 4 lbs) eg lean chuck, bottom round
1/2 cup flour, seasoned with salt and pepper
1/2 large red onion, chopped
1 package dried exotic mushrooms - shiitake, porcini, woodear, etc.
8 ounces fresh button mushrooms
3/4 cup red wine (Merlot)
1 bay leaf
Salt and freshly-ground black pepper, to taste
Method
- In a small bowl or cup, cover the dried mushrooms with very hot water.
- Meanwhile, dredge the roast in the seasoned flour. 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.
- Transfer meat and onions to the crockpot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on LOW for 8 to 10 hours.
- Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour.
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