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“If you like the flavor of mushrooms, this pot roast is for you. My Mother just loved this. I got this recipe from an old cookbook I was looking at.”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
  2. Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden.
  3. Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
  4. Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time.
  5. Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.

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