Three-Mushroom Two-Tomato Pot Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 300°.
2. 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 300° for 1 hour.
3. 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.
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