With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2009
- 1 pkg dried shiitake mushroom
- 3 lbs boneless beef blade pot roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil
- 2 onions diced
- 10 cloves garlic sliced
- 2 cups fresh shiitake mushrooms stemmed and quartered (about 4 oz/125 g)
- 1 bay leaf
- 1 pinch allspice
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup sodium-reduced beef broth
- 1 tablespoon butter
- 1 pkg pearl onion peeled
MethodIn bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 20 minutes. Strain, reserving liquid. Remove stems and discard. Slice caps; set aside.
Sprinkle roast with salt and pepper. In large Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown roast all over. Transfer to plate.
Add remaining oil to pan; cook onions and garlic over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
Add fresh shiitake mushrooms, soaked mushrooms, bay leaf and allspice; cook for 2 minutes. Add tomato paste; cook for 1 minute.
Add wine, broth and reserved mushroom liquid, stirring to scrape up any brown bits. Return beef and any accumulated juices to pan; bring to boil. Remove from heat. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once, for 2-1/2 hours.
Meanwhile, in skillet, melt butter over medium heat; cook pearl onions until tender and golden, about 10 minutes. Add to pot roast; cook, uncovered, until beef is fork-tender, about 30 minutes. Discard bay leaf.
Transfer roast to cutting board and slice across the grain. Serve with sauce.
Nutritional facts Per each of 10 servings: about
- Sodium 283 mg
- Protein 28 g
- Calories 329.0
- Total fat 20 g
- Potassium 395 mg
- Cholesterol 83 mg
- Saturated fat 6 g
- Total carbohydrate 8 g
- Iron 22.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 5.0