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Pot Roast With Red Wine And Mushrooms

Recipe By :Southern U.S. Cuisine (crockpot collection) at htt
Serving Size :0
Cuisine :
Main Ingred. :
Categories :Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 1/2 pounds pot roast - (to 4 lbs) --lean chuck,
bottom round, etc.
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 good red wine (Merlot)
1 bay leaf
Salt --to taste
Freshly-ground black pepper --to taste

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.

Served this with roasted eggplant and mashed potatoes.

This recipe yields ?? servings.

Comments: You could use all button mushrooms or a different mixture of
dried. Dried mushrooms with liquid add quite a bit of flavor.

Formatted for MC5 08-12-2000 by Joe Comiskey -


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