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Three-Mushroom Two-Tomato Pot Roast

1 3-Lb Boned Beef Bottom Round Roast
2 ts Vegetable Oil
1 1/2 c Chopped Onion
1 1/2 ts Dried Thyme
1 lg Garlic Clove; Minced
3 Bay Leaves
1 c Low-Salt Chicken Broth
1 c Dry Red Wine
1 c Canned Whole Tomatoes; Undrained And Choppe
1/2 ts Salt
1/4 ts Pepper
8 md Carrots; Peeled And Halved
8 sm Boiling Onions; Peeled
1 oz Sun-Dried Tomatoes; Packed Without Oil, Chopped
4 c Shiitake Mushroom Caps
1 pk Button Mushrooms; Quartered
1 pk Cremini Mushrooms; Quartered


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.




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