Shelly's Recipe

AROMATIC POT ROAST

Category: Roasts/Tenderloin - Beef

3-4 lb pot roast
2 cup grape juice
1 large celery stalk, sliced
1/4 tsp allspice
1/2 tsp dried thyme leave
2 bay leaves
3 tbsp oil
1 large onion, sliced
Salt and pepper, to taste
1 cup beef broth
1 tbsp cider vinegar
2 whole cloves
1 cinnamon stick
2 cups potatoes, sliced lengthwise, the sliced across
2 tbsp butter
1 cup Portobello mushrooms, sliced and cut into bite-sized pieces
1 cup cremini mushrooms, sliced
1/4 tsp ground cinnamon

Lightly score both sides of roast and place in a bowl with the juice, celery and spices. Refrigerate and marinate for 4 hours.

In a large casserole, heat the oil. Saute the onions until they are golden. Season with salt and pepper. Drain the pot roast, reserving the marinade. Add the meat to the casserole and brown on all sides. Add the marinade, broth, vinegar, cloves and cinnamon stick.

Bring to a boil, stirring up browned bits from the bottom of the pan.
Lower the heat, cover and casserole and simmer for 2 hours. Remove the meat to a cutting board and slice into serving pieces. Return the slices to the casserole and add the potatoes. Taste and adjust the seasoning. Cook for 1 more hour.


Meanwhile, in a small saucepan, melt the butter. Saute the mushrooms. Season with spices. After the meat slices and potatoes have cooked for 1 hour, add the mushrooms and simmer for another 1/2 hour. Serves 6-8