Recipe - Three-Mushroom Two-Tomato Pot Roast

1 3Lb Boned Beef Bottom Round
Roast
2 teaspoon Vegetable Oil
1 One half cup Chopped Onion
1 One half teaspoon Dried Thyme
1 lg Garlic Clove; Minced
3 Bay Leaves
1 cup LowSalt Chicken Broth
1 cup Dry Red Wine
1 cup Canned Whole Tomatoes;
Undrained And Choppe
One half teaspoon Salt
One fourth teaspoon Pepper
8 md Carrots; Peeled And Halved
8 small Boiling Onions; Peeled
1 ounce SunDried Tomatoes; Packed
Without Oil, Chopped
4 cup Shiitake Mushroom Caps
1 pack Button Mushrooms; Quartered
1 pack Cremini Mushrooms; Quartered

Preheat oven to 300 degrees.

Trin fat from roast. Heat oil in a Dutch oven over mediumhigh heat unti
hot. Add roast; brown on all sides. Remove roast, set aside. Add chopped
onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 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 300 degrees for 1 hour.

Remove from oven; turn roast over. Add carrots, boiling onions, and
sundried 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.

Recipe by: Cooking Light, J/F 98, pg. 182

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
02, 1998