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Three-Mushroom Two-Tomato Pot Roast

Yield 8 servings (serving size: 3 ounces beef and 1 1/4 cups mushroom mixture)

Ingredients

  • 1 (3-pound) boned beef bottom round roast
  • 2 teaspoons vegetable oil
  • 1 1/2 cups chopped onion
  • 1 1/2 teaspoons dried thyme
  • 1 large garlic clove, minced
  • 3 bay leaves
  • 1 cup low-salt chicken broth
  • 1 cup dry red wine
  • 1 cup canned whole tomatoes, undrained and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 medium carrots (about 1 pound), peeled and halved
  • 8 small boiling onions (1 1/4 pounds), peeled
  • 1 ounce sun-dried tomatoes, packed without oil (about 12), chopped
  • 4 cups shiitake mushroom caps (about 12 ounces)
  • 1 (8-ounce) package button mushrooms, quartered
  • 1 (8-ounce) package cremini mushrooms, quartered

Nutrition Information

  • calories 282
  • caloriesfromfat 23 %
  • fat 7.2 g
  • satfat 2.3 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 33.7 g
  • carbohydrate 21.9 g
  • fiber 4.1 g
  • cholesterol 73 mg
  • iron 5 mg
  • sodium 380 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 300°.

  2. Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 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° for 1 hour.

  3. Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried 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.