Nothing says "late autumn" like a pot roast simmering in the oven.
I was craving something different than your traditional carrot-onion-celery pot roast recipe. The earthy shitake mushrooms, tangy tomato paste, and savor rosemary and thyme transform a frugal cut of meat into a succulent afternoon feast!
This recipe's simple 30-minute preparation has an exceptional result. Its rich, complex flavor will compliment your fall day of football and bulb planting. Enjoy!
Rosemary Mushroom Pot Roast
~3-1/2 lb Beef Chuck Roast or Arm Roast
2 cups Essential Beef Stock or Beef broth
3/4 cup red wine
1 t agave syrup or sugar
2 T. tomato paste
1/2 oz dried shitake mushroom
1 onion, chopped
1 shallot, chopped fine
1-2 cloves garlic, minced
1 t. dried rosemary
5 sprigs thyme (or 1 t. dried thyme)
salt and pepper to taste
Preheat oven to 300 degrees.
Immerse the dried shitake mushrooms in a small bowl of ~1c of very hot water. Weight down with a small plate or bowl to submerge all mushrooms. Let soak for 20-30 minutes to soften, then slice thinly. Retain the delicious mushroom broth!
Combine beef stock, mushroom broth, sliced mushrooms, wine, agave and tomato paste in a dutch oven (or an oven-safe pot with a tight-fitting lid).
Generously salt and pepper the beef, then brown meat on all sides in a frying pan set to medium-high heat. Place browned meat in dutch oven with liquid.
Saute onions and shallot in olive oil over medium heat until translucent. Brown slightly if you wish. Saute garlic during the final minute. Add onion mixture and herbs to dutch oven.
Cover and cook for 3-4 hours at 300 degrees. Turn meat every hour (this is not necessary). Add more beef broth as desired.
Remove meat from Dutch oven and cool slightly on a cutting board. De-bone and remove excess fat. Shred with fork and return to the Dutch oven to combine with the aromatic liquids.
Serve over mashed potatoes or rice and sauteed greens.