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Pot Roast With Red Wine And Mushrooms

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

Ingredients

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

Method (preview)

1. 1

   In small bowl or cup, cover dried mushrooms with very hot water (about 1/3 cup).

2. 2

   Meanwhile, dredge roast (lean chuck, bottom round, etc.) in flour seasoned with salt and freshly ground pepper.

3. 3

   In large skillet over medium heat, heat olive oil; add chopped onions and dredged roast.

4. 4

   Cook until roast is nicely browned on both sides.

5. 5

   Transfer meat and onions to slow cooker.

6. 6

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

7. 7

   Add dried mushrooms with soaking liquid, button mushrooms (cleaned and trimmed) and bay leaf.

8. 8

   Cover and cook on low 8-10 hours.

9. 9

   Retrieve and discard bay leaf.

10. 10

    Taste and add more seasoning to juices, if necessary. (Thicken juices - reduce on stove top if very watery - with mixture of water and cornstarch or flour, if desired.)

11. 11

    "Daytona Beach News-Journal, February 24, 2000"

12. 12

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra

13. 13

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0