Red Wine Garlic Pot Roast

By Matthew Kimura and The Canadian Living Test Kitchen

120 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	329329 cal
pro	28 g28g pro
total fat	20 g20g total fat
sat. fat	6 g6g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	83 mg83mg chol
sodium	283 mg283mg sodium
potassium	395 mg395mg potassium
% RDI:	-
calcium	33 calcium
iron	2222 iron
vit A	22 vit A
vit C	55 vit C
folate	77 folate

More great recipes from this menu:

With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.

Ingredients

1 pkg (14 g) dried shiitake mushrooms 1 1pkg pkg(14 g) dried shiitake mushroomdried shiitake mushrooms
3 lb boneless beef blade pot roast 3 3lb lbboneless beef blade pot roast
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 onions , diced2 2oniononions, diced
10 cloves garlic , sliced10 10cloves garlic, sliced
2 2cups cupsfresh shiitake mushroomfresh shiitake mushrooms, stemmed and quartered (about 4 oz/125 g)
1 bay leaf 1 1bay leafbay leaves
1 pinch allspice 1 1pinch pinchallspice
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 cup red wine 1 1cup cupred wine
1 cup sodium-reduced beef broth 1 1cup cupsodium-reduced beef broth
1 tbsp butter 1 1tbsp tbspbutter
1 1pkg pkg(10 oz/284 g) pearl onionpearl onions, peeled

Preparation

In 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.

Source : Canadian Living Magazine: December 2009