Peggy
12-11-2001, 11:05 PM
It was so cold and rainy this weekend that I was in the mood for pot roast. I consulted my Complete CL Cookbook and found this recipe. It takes a long time to cook (over 3 hours) but it was excellent! The combination of different mushrooms and tomatoes gives this traditional favorite an updated taste and appearance. I liked it so much, I made it again this morning for some friends who were in the process of moving into their new house. Here is the recipe in case you don't have access to it.
Peggy
Three-Mushroom Two-Tomato Pot Roast (Complete CL Cookbook)
1 (3-pound) boned beef bottom round roast
2 teaspoons vegetable oil
1 1/2 cups chopped onion
1 1/2 teaspoons 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 chopped
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots (about 1 pound), peeled and halved
8 small boiling onions (1 1/4 pounds), peeled
1 ounce sun-dried tomatoes, packed without oil (about 12), chopped
4 cups shiitake mushroom caps (about 12 ounces)
1 (8-ounce) package button mushrooms, quartered
1 (8-ounce) package cremini mushrooms, quartered
Preheat oven to 300º.
Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 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 300º 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.
Peggy
Three-Mushroom Two-Tomato Pot Roast (Complete CL Cookbook)
1 (3-pound) boned beef bottom round roast
2 teaspoons vegetable oil
1 1/2 cups chopped onion
1 1/2 teaspoons 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 chopped
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots (about 1 pound), peeled and halved
8 small boiling onions (1 1/4 pounds), peeled
1 ounce sun-dried tomatoes, packed without oil (about 12), chopped
4 cups shiitake mushroom caps (about 12 ounces)
1 (8-ounce) package button mushrooms, quartered
1 (8-ounce) package cremini mushrooms, quartered
Preheat oven to 300º.
Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 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 300º 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.