Name: Marvellous Mushroom Pot Roast
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 12
Ingredients: 4.5 lb (2 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket); Coarsely ground sea salt or Kosher salt and pepper; 2 tbsp (30 mL) vegetable oil; 3 cloves garlic, minced; 1 cooking onion, cut into wedges lengthwise; ¼ cup (50 mL) red wine or beef broth; 1 can, (284 mL) condensed mushroom soup, undiluted; 1 cup (250 mL) dried mushrooms, soaked, straining and reserving soaking liquid; 1 cup quartered button mushrooms; 2 tbsp (30 mL) chopped parsley

Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer – that’s all there is to it!

Ingredients

4.5 lb (2 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)

Coarsely ground sea salt or Kosher salt and pepper

2 tbsp (30 mL) vegetable oil

3 cloves garlic, minced

1 cooking onion, cut into wedges lengthwise

¼ cup (50 mL) red wine or beef broth

1 can, (284 mL) condensed mushroom soup, undiluted

1 cup (250 mL) dried mushrooms, soaked, straining and reserving soaking liquid

1 cup quartered button mushrooms

2 tbsp (30 mL) chopped parsley

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Directions

Pat roast dry with towelling and season all over with salt and pepper. Use a heavy Dutch oven or cast iron pot to brown roast. Brown all over in hot oil using medium-high heat for 8 to 10 minutes, turning often with tongs. Remove roast to plate; set aside.

Add garlic and onion to pot; reduce heat to medium and cook until lightly browned, about 3 to 4 minutes, adding more oil or a splash of water to prevent scorching. Stir in wine, scraping up any browned bits from bottom of pot. Stir in mushroom soup, soaked dried mushrooms and liquid from soaked dried mushrooms, and mushrooms. Add roast back to pot.

*Cover with tight fitting lid. Simmer on stove-top over low heat or in 325°F (160°F) for 2 ½ hours, maintaining a constant simmer, until meat is fork-tender. Remove roast and mushrooms to platter; tent with foil.

Season sauce to taste. Finish by stirring in parsley. Serve with sliced roast.

*Cook in slow cooker: Transfer roast and mushroom sauce mixture to a slow cooker insert. Cover with lid and slow-cook on LOW for 6 to 8 hours, or HIGH for 4 to 6 hours.

Category: Pot Roast
Method: Cold Weather, Comfort Foods