Pot Roast With Red Wine And Mushrooms

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Pot roast - (to 4 lbs) - lean chuck,
		Bottom round, etc.
1/2 cup	31g / 1.1oz	Flour - seasoned with
		Salt and pepper
1/2		Red onion - chopped (large)
1		Dried exotic mushrooms - (shiitake,
		Porcini, woodear, etc.)
8 oz	227g	Fresh button mushrooms
3/4 cup	177ml	Good red wine (Merlot)
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides.

Transfer meat and onions to the crockpot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on LOW for 8 to 10 hours.

Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour.

Served this with roasted eggplant and mashed potatoes.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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