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 A
succulent twist to old fashioned pot roast. Yummy! Recipe submitted
by Tanya from Las Vegas, NV.
Balsamic
Pot Roast with Mushrooms & Onions
- 1/2 cup porcini mushrooms
1 (14.5-ounce) can beef broth
4 pounds boneless chuck roast tied
3 tablespoons coarse salt
1 teaspoon ground black pepper
4 tablespoons olive oil
3 large yellow onions, finely chopped
1 pound cremini mushrooms
4 cloves garlic, minced
1 tablespoon crushed rosemary
1/2 cup balsamic vinegar
1 tablespoon granulated sugar
2 tablespoons chopped Italian parsley
- Heat oven to 350°F
(175°C).
- Combine the porcini and
broth in small saucepan and bring to boil. Remove from heat and
let stand for 10 minutes. Remove porcini with a slotted spoon,
coarsely chop and set aside. Strain the broth through a fine
sieve and set aside.
- Rub the meat with the
salt and pepper. Heat 2 tablespoons of the oil in a roasting
pan or large Dutch oven over medium high heat. Cook the meat
until well-browned, about 2 to 3 minutes per side. Transfer meat
to a plate; set aside.
- Reduce heat to medium;
add the remaining oil, onions, cremini mushrooms, garlic and
rosemary to the pan and cook stirring frequently, until mushrooms
and onions are tender, about 5 to 7 minutes. Return the meat
to the pot and add the porcini, strained broth, vinegar and sugar.
Over high heat, bring to a boil. Cover. Transfer to oven and
cook until the meat is tender, about 2 1/2 to 3 hours.
- Transfer meat to a cutting
board and cover with foil to keep warm. With a slotted spoon,
remove vegetables and reserve. Place the pan over high heat and
boil the cooking liquid until reduced by half, about 15 minutes.
Add the parsley, stir, season with salt and pepper to taste.
- To serve, cut the roast
across the grain into thin slices. Place them on a platter with
the vegetables and spoon on some of the sauce.
Makes 6 servings.
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