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Pot Roast With Red Wine and Mushrooms

A home-style Pot Roast With Red Wine and Mushrooms made with Pot Roast Bottom Round Etc, Flour Salt And Pepper, Red Onion, Dried Exotic Mushrooms, and Fresh Button Mushrooms. Scale it up or down for the number of people at the table.

Ingredients

• 3 1/2 lb
• 1/2 cup
• 1/2
• 1 pkg
• 8 oz
• 3/4 cup

Method (preview)

1. 1

   In a small bowl or cup, cover the dried mushrooms with very hot water.

2. 2

   Meanwhile, dredge the roast in the seasoned flour.

3. 3

   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.

4. 4

   Transfer meat and onions to the crockpot.

5. 5

   Add red wine to the skillet and stir to loosen browned bits; pour over roast.

6. 6

   Add mushrooms with soaking liquid and the remaining ingredients.

7. 7

   Cover and cook on LOW for 8 to 10 hours.

8. 8

   Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour.

9. 9

   Served this with roasted eggplant and mashed potatoes.

10. 10

    This recipe yields?? servings.

11. 11

    Comments: You could use all button mushrooms or a different mixture of dried. Dried mushrooms with liquid add quite a bit of flavor.

12. 12

    "Southern U.S. Cuisine (crockpot collection) at S(Formatted for MC5)

13. 13

    Cholesterol; 4mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable.