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Pot Roast with Mushrooms
Arrosto ai Funghi
How to Make an Easy Beef Pot Roast Recipe
Sprinkle the outside of the meat uniformly with salt and pepper.
With the tip of a sharp knife poke 3 - 4 small holes.
Insert garlic cloves in the holes. Tie with a kitchen string if necessary.
In a saucepan put 2 tablespoons butter and 2 tablespoons extra-virgin olive oil, and turn the heat to medium low. When the butter starts foaming add the meat.
2 lb (900 gr) beef roast
(tri-tip shown in the pictures)
salt and pepper
3 garlic cloves
2 + 1 tablespoons butter
2 + 1 tablespoons extra-virgin olive oil
1/2 cup (120 cc) dry white wine
1/2 cup (120 cc) broth
1/2 oz (15 gr) dry porcini mushrooms, soaked in warm water
1 whole garlic clove
1/2 lb (450 gr) dry fresh mushrooms, sliced
1 tablespoon Italian parsley, finely chopped
Brown the meat lightly on all sides for few minutes.
Add the wine, turn heat to medium-high and let the wine evaporate.
Add the broth, cover, and simmer on moderate heat for about 1 hour. Occasionally turn the meat to cook on all sides, and add a little more warm broth if necessary.
Drain the soaked porcini mushrooms, and chop them coarsley.
In a skillet put 1 tablespoon butter, 1 tablespoon extra-virgin olive oil, and 1 clove garlic.
Add porcini mushrooms . . .
Slice the meat when is lukewarm and serve dressed with the warm mushroom sauce.
. . . and fresh mushrooms, salt, and pepper. Sautéed for few minutes until mushrooms are tender.
Transfer half of the mushrooms to a food processor and reduce to a coarse paste.
When the meat is tender. . . .
. . . add the mushrooms paste. . .
. . . the sautéed mushrooms. . .
. . . and the chopped parsley. Stir to combine.