Pot Roast with Mushroom Sauce

Pot Roast with Mushroom Sauce

Ingredients:

For pot roast

  • 6 lb (3 kg) beef short ribs;
  • 1/4 cup (60 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 1/2 cup (120 ml) dark soy sauce for color (Asian section of a supermarket);
  • 2 tablespoons safflower oil for high heat cooking;
  • 1 large yellow onion, cleaned, peeled and cut to 1/4” slices;
  • 1 garlic, cut into half;
  • 4 stalks celery, cleaned, peeled and cut to 4” pieces;
  • 1 parsnip, cleaned, peeled and split in half;
  • 1 large carrot, cleaned, peeled and split in half;
  • Sea salt and pepper;
  • 1 bottle (750 ml) red wine.

For mushroom sauce

  • 1 lb (1/2 kg) white mushrooms, cleaned and sliced;
  • 1/2 tablespoon safflower oil.

Recipe:

Serving for 8

For pot roast

  1. Clean the ribs, pat dry;
  2. Salt the ribs at least 1 hour before cook;
  3. Add 1 1/2 tablespoons of safflower oil in a large sauté pot on medium high heat, put onion slices in, sauté until soft but not brown;
  4. Take them out and set aside;
  5. Add 1/2 tablespoon of safflower oil in the sauté pan, sear the ribs on all four sides;
  6. Add Liquid Aminos and dark soy sauce;
  7. Layer sauté onion, garlic, celery, parsnips, carrots and tomatos;
  8. Season with salt and pepper;
  9. Pour a whole bottle of red wine and let it come to a boil;
  10. Cover and transfer to a pre-heated 400˚F (200˚C) oven for 45 minutes or until the meat falls off the bones;
  11. Discard all the vegetables.

For mushroom sauce

  1. Add 1/2 tablespoon of safflower oil in the sauté pan over medium high heat;
  2. Sauté mushrooms until soft;
  3. Set mushrooms aside;
  4. Add the sauce from the pot roast;
  5. Reduce sauce and add mushrooms;
  6. Top the pot roast with mushroom sauce;
  7. Serve warm.

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