Mushroom Pot Roast
This tender pot roast requires a bit of prep work to get together and then 4 hours, unattended, in a low oven. Make a quick gravy with the broth and veggies and there's a lot of fine eatin' ahead. :)
I served the pot roast with mashed potatoes, but creamy polenta is also an excellent choice. The last time I posted a pot roast dinner, I paired the tri-tip roast I used with celeriac and garlic mashed potatoes.
Mushroom Pot Roast - serves 6 to 8
3 1/2 lb (1.6 kg) shoulder pot roast
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) vegetable oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 clove garlic, minced
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried oregano
1 lb (0.5 kg) white button mushrooms, quartered
1 cup (75 mL) beef stock, low sodium if possible
2 tbsp (30 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
1/4 cup (60 mL) all-purpose flour
Preheat the oven to 325 deg Fahrenheit.
Sprinkle the beef with salt and pepper.
Heat half the oil over medium-high heat in a Le Creuset Dutch oven. Brown the beef all over, adding more oil if necessary. Transfer beef to a large plate temporarily.
Discard any excess fat from the Dutch oven; add the remaining oil. Cook the onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add the mushrooms; cook until tender, about 5 minutes.
Clear an area in the middle of the Dutch oven and add the tomato paste, toasting it a bit. Add the stock and the Worcestershire sauce, scraping up brown bits on the bottom; boil for 1 minute. Add the browned beef, cover and place in the preheated oven for 3 1/2 to 4 hours or until the beef is tender.
Transfer the meat to a cutting board; tent with foil and let stand for 15 minutes before slicing thinly across the grain.
Skim as much fat as possible from the broth and discard.
Meanwhile, whisk the flour with 1/4 cup (50 mL) water; stir into the broth in the Dutch oven and bring to a boil. Reduce heat to medium low and simmer for about 5 minutes or until thickened making sure to stir well so the thickening mixture doesn't stick to the bottom and burn. If the 'gravy' gets TOO thick, add some water, stir well and check for seasonings.
Serve with the sliced beef.
NOTE: You can turn the leftover meat and gravy into a pot pie if you wish.
I served the pot roast with mashed potatoes, but creamy polenta is also an excellent choice. The last time I posted a pot roast dinner, I paired the tri-tip roast I used with celeriac and garlic mashed potatoes.
Mushroom Pot Roast - serves 6 to 8
3 1/2 lb (1.6 kg) shoulder pot roast
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) vegetable oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 clove garlic, minced
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried oregano
1 lb (0.5 kg) white button mushrooms, quartered
1 cup (75 mL) beef stock, low sodium if possible
2 tbsp (30 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
1/4 cup (60 mL) all-purpose flour
Preheat the oven to 325 deg Fahrenheit.
Sprinkle the beef with salt and pepper.
Heat half the oil over medium-high heat in a Le Creuset Dutch oven. Brown the beef all over, adding more oil if necessary. Transfer beef to a large plate temporarily.
Discard any excess fat from the Dutch oven; add the remaining oil. Cook the onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add the mushrooms; cook until tender, about 5 minutes.
Clear an area in the middle of the Dutch oven and add the tomato paste, toasting it a bit. Add the stock and the Worcestershire sauce, scraping up brown bits on the bottom; boil for 1 minute. Add the browned beef, cover and place in the preheated oven for 3 1/2 to 4 hours or until the beef is tender.
Transfer the meat to a cutting board; tent with foil and let stand for 15 minutes before slicing thinly across the grain.
Skim as much fat as possible from the broth and discard.
Meanwhile, whisk the flour with 1/4 cup (50 mL) water; stir into the broth in the Dutch oven and bring to a boil. Reduce heat to medium low and simmer for about 5 minutes or until thickened making sure to stir well so the thickening mixture doesn't stick to the bottom and burn. If the 'gravy' gets TOO thick, add some water, stir well and check for seasonings.
Serve with the sliced beef.
NOTE: You can turn the leftover meat and gravy into a pot pie if you wish.