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
- Clean the ribs, pat dry;
- Salt the ribs at least 1 hour before cook;
- 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;
- Take them out and set aside;
- Add 1/2 tablespoon of safflower oil in the sauté pan, sear the ribs on all four sides;
- Add Liquid Aminos and dark soy sauce;
- Layer sauté onion, garlic, celery, parsnips, carrots and tomatos;
- Season with salt and pepper;
- Pour a whole bottle of red wine and let it come to a boil;
- Cover and transfer to a pre-heated 400˚F (200˚C) oven for 45 minutes or until the meat falls off the bones;
- Discard all the vegetables.
For mushroom sauce
- Add 1/2 tablespoon of safflower oil in the sauté pan over medium high heat;
- Sauté mushrooms until soft;
- Set mushrooms aside;
- Add the sauce from the pot roast;
- Reduce sauce and add mushrooms;
- Top the pot roast with mushroom sauce;
- Serve warm.