Three-mushroom two-tomato pot roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-Lb Boned Beef Bottom Round Roast | |
| 2 | teaspoons | Vegetable Oil |
| 1½ | cup | Chopped Onion |
| 1½ | teaspoon | Dried Thyme |
| 1 | large | Garlic Clove; Minced |
| 3 | Bay Leaves | |
| 1 | cup | Low-Salt Chicken Broth |
| 1 | cup | Dry Red Wine |
| 1 | cup | Canned Whole Tomatoes; Undrained And Choppe |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 8 | mediums | Carrots; Peeled And Halved |
| 8 | smalls | Boiling Onions; Peeled |
| 1 | ounce | Sun-Dried Tomatoes; Packed Without Oil, Chopped |
| 4 | cups | Shiitake Mushroom Caps |
| 1 | pack | Button Mushrooms; Quartered |
| 1 | pack | Cremini Mushrooms; Quartered |
Directions
Preheat oven to 300 degrees.
Trin fat from roast. Heat oil in a Dutch oven over medium-high heat unti hot. Add roast; brown on all sides. Remove roast, set aside. Add chopped onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300 degrees for 1 hour. Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables.
Recipe by: Cooking Light, J/F 98, pg. 182 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998