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Pot Roast with Red Wine and Mushrooms

1 oz. dried exotic mushrooms
1/2 large red onion
3 1/2-4 lbs. pot roast
3/4 cup dry red wine
1/2 cup flour
8 oz. fresh button mushrooms
Salt and pepper
1 bay leaf
Olive oil

In small bowl or cup, cover dried mushrooms with very hot water (about 1/3 cup). Meanwhile, dredge roast (lean chuck, bottom round, etc. ) in flour seasoned with salt and freshly ground pepper. In large skillet over medium heat, heat olive oil; add chopped onions and dredged roast. Cook until roast is nicely browned on both sides. Transfer meat and onions to slow cooker. Add red wine to skillet and stir to loosen browned bits; pour over roast. Add dried mushrooms with soaking liquid, button mushrooms (cleaned and trimmed) and bay leaf. Cover and cook on low 8-10 hours. Retrieve and discard bay leaf. Taste and add more seasoning to juices, if necessary. (Thicken juices - reduce on stove top if very watery - with mixture of water and cornstarch or flour, if desired. )

NOTE: 12 ounces of button mushrooms or different mixture of dried mushrooms may be used. Dried mushrooms with liquid add flavor.

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