Recipe: Aromatic Pot Roast

Aromatic Pot Roast
alt.cooking-chien/Kazuaki/1999
Serves 6 to 8

3- to 4-pound beef pot roast, rump or bottom round
2 cups Concord grape juice
1 large celery stalk, sliced
1/4 teaspoon allspice
1/2 teaspoon dried thyme leaves
2 bay leaves
3 tablespoons canola oil
1 large Spanish onion, sliced
Salt and pepper to taste
1 cup beef broth
1 tablespoon cider vinegar
2 whole cloves
1 cinnamon stick
2 cups potatoes, sliced lengthwise, then sliced across
2 tablespoons butter
1 cup portobello mushrooms, sliced and cut into bite-size pieces
1 cup cremini mushrooms, sliced
1/4 teaspoon ground cinnamon

Lightly score both sides of the pot roast and place it in a bowl with the grape juice, celery, allspice, thyme, and bay leaves. Refrigerate and marinate at least 4 hours.

In a large casserole, heat the canola oil. Saut the onion slices until they are golden. Season with salt and pepper.

Drain the pot roast, reserving the marinade. Add the meat to the casserole and brown it on all sides.

Add the grape juice marinade, beef broth, vinegar, cloves, and cinnamon stick. Bring to a boil, stirring up browned bits from the bottom of the pan. Lower the heat, cover the casserole, and simmer for 2 hours.

Remove the meat to a cutting board and slice it 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 pan, melt the butter. Saute the mushrooms. Season with salt, pepper, and the cinnamon.

After the meat slices and potatoes have cooked for an hour, add the sauteed mushrooms. Simmer for another 1/2 hour.