Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Pot roast - (to 4 lbs) - lean chuck, Bottom round, etc.

  2. 1/2 cup 31g / 1.1oz Flour - seasoned with Salt and pepper

  3. 1/2 Red onion - chopped (large)

  4. 1 Dried exotic mushrooms - (shiitake, Porcini, woodear, etc.)

  5. 8 oz 227g Fresh button mushrooms

  6. 3/4 cup 177ml Good red wine (Merlot)

  7. 1 Bay leaf Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. 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. Transfer meat and onions to the crockpot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on LOW for 8 to 10 hours. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. Served this with roasted eggplant and mashed potatoes. This recipe yields ?? servings.


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