Crockpot Roast with Mushrooms
Prep time: 20 minutes
Crockpot time: 6-7 hours
1 medium sized beef roast – rump works well (figure ½ lb/8 oz/200g – per person)
½ cup mixed dried mushrooms (porcini, chanterelles, shitake…..)
1 cup hot water (to rehydrate the mushrooms)
2 cups Portobello mushrooms, halved & sliced
1 medium onion, thinly sliced
2 cloves of garlic, minced
Salt & pepper to taste
½ cup red wine
½ cup water
1 tbsp beef stock concentrate
1-2 tbsp Worcestershire sauce
1. Sear the roast on all sides in a heavy-bottomed skillet. The pan should be hot before you add the roast. Don’t forget the sides – not just the top and bottom! Set aside.
2. Using the same skillet, sauté the onions and Portobello mushrooms until the onions start to golden – about 4-5 minutes over medium high heat. Add the garlic and toss until fragrant.
3. In the meantime, rehydrate the dried mushrooms in 1 cup of hot water. It takes about 10 minutes. Drain and reserve the liquid to add to the sauce
4. Add the rehydrated mushrooms to the onion mushroom mix, toss and place half on the bottom of the crock-pot. Place the roast on the bed of mushrooms and then cover with the rest of the mushroom mix. We did this in a medium round crock-pot.
5. In a bowl, combine the reserved mushroom liquid, wine, beef stock, water and Worcestershire sauce. Add salt and pepper to taste. Pour over the roast.
6. Let it cook on the low setting for 6-7 hours.
It’s great served with mashed potatoes or root vegetables to sop up the delicious gravy.
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