Pot roast with mushrooms and red wine

0 likes 0 comments Recipe by Heather Hattaway Penca

Pot Roast with Mushrooms and Red Wine of Heather Hattaway Penca - Recipefy

3 1/2 to 4 lb pot roast (lean chuck, bottom round, etc.)
1/2 cup flour, seasoned with salt and pepper
1/2 large red onion, chopped
1 package exotic mushroom combo (shitake, porcini, oyster, etc)
8 ounces fresh button mushrooms
1 cup good dry red wine (I like to use a bit more but that's just me)
1 bay leaf
salt and pepper to taste

Prep. Time → 10 min

Cook Time → 8 hrs min

1. Dredge the roast in the seasoned flour.

2. 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.

3. Transfer meat and onions to the slow cooker/Crock Pot. Add red wine to the skillet and stir to loosen browned bits; pour over roast.

4. Add mushrooms and the remaining ingredients. Cover and cook on low for 8 to 10 hours.

5. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. I served this with roasted eggplant and mashed potatoes.

6. You could use all fresh button mushrooms or a different mixture of dried. Dried mushrooms with the soaking liquid add quite a bit of flavor.

main courses January 25, 2014 21:41

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Heather Hattaway Penca
“Stay at home mom trying to make as many home cooked meals during the week as possible!”
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45 years old
Westerville, United States