Three-mushroom two-tomato pot roast

8 Servings

Ingredients

Quantity Ingredient
1 3-Lb Boned Beef Bottom Round Roast
2 teaspoons Vegetable Oil
1½ cup Chopped Onion
1½ teaspoon 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 Choppe
½ teaspoon Salt
¼ teaspoon Pepper
8 mediums Carrots; Peeled And Halved
8 smalls Boiling Onions; Peeled
1 ounce Sun-Dried Tomatoes; Packed Without Oil, Chopped
4 cups Shiitake Mushroom Caps
1 pack Button Mushrooms; Quartered
1 pack Cremini Mushrooms; Quartered

Directions

Preheat oven to 300 degrees.

Trin fat from roast. Heat oil in a Dutch oven over medium-high heat unti hot. Add roast; brown on all sides. Remove roast, set aside. Add chopped onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 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 degrees 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.

Recipe by: Cooking Light, J/F 98, pg. 182 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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