Three-Mushroom Two-Tomato Pot Roast

By Lv2Cook

Ingredients

• 1 (3-pound) boned beef bottom round roast
• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 1 1/2 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
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound carrots (8 medium) peeled and halved
• 1 1/4 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

Details

Servings 1

Preparation

Step 1

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