The Pot Roast season is here… long grey and rainy days that ask for confort food.
1 yellow onion
1 pound of oyster mushrooms
pink salt & pepper
1 pound chuck beef
1/2 cup red wine
3 garlic cloves
1 tbsp olive oil
Fry the meat in 1 tbsp of olive oil.
Remove the meat from the pan, chop the onion and sauté it in the oil remaining from the meat.
Add the mushrooms, cut in smaller pieces, and the garlic and season everything with pink salt & pepper.
Place the meat in an oven safe pan (I used my terracotta pan).
Cover the meat with the mushrooms and the wine.
Cover the pot with a lid and roast of 375F for 3- 4 hours.
If you’re in a hurry, like I was, you can roast it for only 2- 2.30 hours but the meat won’t be as tender.
Better plan ahead and make sure you have another time to make this dish.