Roast Beef Recipes
Italian Pot Roast
Yield: 6 to 8 servings
Ingredients
- 6 ounces fresh mushrooms
- 1 cup hot water
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 1 (3 to 4 pound) chuck roast
- 1/2 teaspoon salt (cancel if tenderizer is used)
- 1/4 teaspoon each pepper and ginger
- 4 cloves garlic, minced or mashed
- 1 (8 ounce) can tomato sauce
- 1 (2 1/4 ounce) can sliced black olives
Instructions
- Wash mushrooms and soak in 1 cup hot water for at least 30 minutes.
- Drain, discard soaking liquid and slice in 1/4 inch strips.
- Heat oil in large heavy stew pot (or Dutch oven), add onions and cook until golden brown.
- Remove with slotted spoon and reserve.
- Sprinkle with salt (or tenderizer), pepper and ginger.
- Brown both sides in oil remaining in pot.
- Distribute onions and garlic around meat, cover and cook over very low heat for one hour.
- After 1 hour add mushrooms, tomato sauce, and olives. Cover and simmer for 1 to 2 hours longer.
- Drain off liquid and skim off any excess oil and fat.
- Dissolve 2 to 3 teaspoons cornstarch in liquid and return liquid to pot and simmer for 15 minutes until gravy thickens.