Wednesday, April 28, 2010

Dutch Oven Cooking

Pot Roast with Mushrooms

This favorite pot roast recipe includes onions, fresh mushrooms, garlic, and herbs, along with other seasonings and ingredients.

1 beef pot roast, about 3 to 4 pounds
2 tablespoons olive oil
salt and pepper
2 medium onions, halved and sliced
1/2 cup water
1/4 cup tomato paste
½ cup red wine
1 clove garlic, minced
1/4 teaspoon dry mustard
1/4 teaspoon dried leaf thyme
1/4 teaspoon rosemary, crumbled
1/4 teaspoon ground marjoram
1 small bay leaf
8 oz. fresh sliced mushrooms
1 tablespoon flour blended with 3 tablespoons cold water

Trim roast then dredge in flour. Heat olive oil in a Dutch oven over medium heat; brown the beef on all sides. Season with salt and pepper. Add onions. Combine the water, tomato paste, wine, garlic, seasonings, and bay leaf; add to the pot. Cover and cook over low heat for 2 1/2 hours, or until tender. Add mushrooms and heat through. Remove meat to a warm platter. Skim fat off pan juices. Stir in flour and water mixture, cooking and stirring until sauce is thickened. Serve over the pot roast.

Serves 6 to 8

1 comment:

  1. I'm so hungry now Cassandra, good thing my supper is almost ready!

    Great recipe. I've not heard of Dutch oven cooking before.



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