Three-Mushroom Two-Tomato Pot Roast

Three-Mushroom Two-Tomato Pot Roast

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (3-pound) boned beef bottom round roast

  • 2

    teaspoons vegetable oil

  • cups chopped onion

  • teaspoons dried thyme

  • 1

    large garlic clove minced

  • 3

    bay leaves

  • 1

    cup low-salt chicken broth

  • 1

    cup dry red wine

  • 1

    cup canned whole tomatoes undrained and chopped

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    pound carrots (8 medium) peeled and halved

  • pounds boiling onions (8 small) peeled

  • 1

    ounce sun-dried tomatoes (about 12) packed without oil, chopped

  • 4

    cups shiitake mushroom caps (about 12 ounces)

  • 1

    (8-ounce) package button mushrooms quartered

  • 1

    (8-ounce) package cremini mushrooms quartered


Preheat oven to 300º. Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300º for 1 hour. Remove from oven; turn roast over. Add carrots, boiling onions, and sun- dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables. Serving Size: 3 ounces beef and 1 1/4 cups mushroom mixture


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