Food & Drink Magazine

Wednesdays Unplugged - Pot Roast with Fresh Mushrooms

By Homesmsp @HomesMSP

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

Quotecup
QUOTE OF THE WEEK

"Life is overflowing with the new. But it is necessary to empty out the old to make room for the new to enter." ~ Eileen Caddy

It feels like summer with cool nights this week, a glorious string of days with afternoons around 80 degrees... ahhh. I have a client thinking about buying a vacation condo in Wabasha on the river... heading down to take a look tomorrow, the fall colors should be beautiful! Love this photo of the three cousins from last Wednesday, too bad they don't look like they are having any fun!

3 grandkids
 

RECIPE OF THE WEEK

I really felt like a pot roast last week. This simple recipe I concocted turned out really delicious, I think one of the best pot roasts I have ever made... cooked the meat by itself, without the traditional vegetables.

SLOW COOKER POT ROAST with FRESH MUSHROOMS

  • 4-5 pound well marbled chuck roast
    Potroast-mushrooms
  • Your favorite beef seasoning/seasoned salt
  • Few tablespoons olive oil
  • 1 1/2 pounds fresh mushrooms, sliced (I used portobellos)
  • 1 large sweet onion, chopped
  • 1 tablespoon minced garlic
  • 1/2 cup red wine
  • 1 tablespoon beef bouillon or 3 cubes
  • 2 cans cream of mushroom soup

Rub seasoning into all sides of the pot roast to thoroughly coat. Brown all sides of pot roast in olive oil to sear and seal in juices. Place roast in large crock pot. 

Saute chopped onion and garlic in the pan where you seared the roast about 2 minutes, adding a little more olive oil if needed. Add mushrooms and cook until moisture cooks out, about 3-5 minutes. Add red wine and simmer a few minutes more, until most of the wine evaporates. Pour on top of the pot roast.

Sprinkle bouillon on top and spread 2 cans cream of mushroom soup over all. Cook at low heat 8-10 hours.

Sharlene Hensrud, RE/MAX Results - HomesMSP.com


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