Balsamic Pot Roast With Onions An D Mushrooms Food

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

BALSAMIC POT ROAST WITH ONIONS AN. D MUSHROOMS

Steps:

• Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside. Rub the meat with the salt and pepper. Heat 1 tablespoons of the oil in a skillet medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to the slow cooker. Reduce heat to medium, add the remaining oil, onions, fresh mushrooms & porcini, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Add strained broth and vinegar. Over high heat, bring to a boil. Transfer to the slow cooker and cooko n high 4-6 hours until the meat is very tender. To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.

BALSAMIC POT ROAST WITH ONIONS AND MUSHROOMS

Steps:

• If this has not been done already, tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking.
• Heat oven to 350°F Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes.
• Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
• Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat.
• Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
• Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes.
• Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil.
• Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.
• Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve.
• Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.
• To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

BALSAMIC POT ROAST

Steps:

• Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
• Preheat oven to 250 degrees F (120 degrees C).
• Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
• Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
• Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.

MUSHROOM POT ROAST

Steps:

• Coat meat with flour.
• In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
• Season with salt and pepper.
• Add 2 cups of sliced onion.
• Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf.
• Add to pot, simmer covered for 2 hours or until tender.
• Remove meat to platter.
• Discard bay leaf.
• Add 1/4 lb. fresh mushrooms.
• Blend 1/4 cup cold water with 2 tablespoons flour.
• Stir into juices.
• Cook and stir until thickened and bubbly.
• Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
• I usually double the gravy.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.