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
How to Make It
Preheat oven to 300°.
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.
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.
If you took out the mushrooms and tomatoes and served it with a glass of milk it was basically my parents pot roast, which is fine for a basic meal. Even with the tomatoes and mushrooms it was not as flavorful as I would have liked. I would say this is a good family meal, if you don't mind bland food.
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