Balsamic Pot Roast with Mushrooms & Onions
A succulent twist to old fashioned pot roast. Recipe submitted by Tanya from Las Vegas, NV.
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
- Preheat 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.