Herbed Mushroom And Wine Pot Roast Recipe

About this recipe

A hearty and flavorful dinner featuring tender beef rump slow-cooked with mushrooms, garlic, and a rich wine-infused gravy. Perfect for those seeking a comforting and satisfying meal.

Ingredients

• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• - Cooks & Co Sliced Mushrooms
• 700G Essential Cuisine Mushroom Stock Mix, 700G
• - Tata Salt
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat a heavy pot over medium-high heat. Add 200 g sliced mushrooms and sauté until browned, using no added fat.
2. 2. Season the mushrooms with 1 tsp salt and 1 tsp garlic powder. Reduce the heat to low, cover the pot, and cook for 2 hours.
3. 3. Remove the mushrooms from the pot and cover them to keep warm.
4. 4. In a small bowl, mix 2 tsp mushroom stock mix with water to create a broth. Pour the prepared broth into the pot and stir well.
5. 5. Add 1 cup red wine and 200 g sliced mushrooms to the pot. Cook the mixture over medium heat until the broth thickens and the mushrooms are tender, about 10 minutes.
6. 6. Return the cooked mushrooms to the pot. Simmer for 5 minutes to reheat and absorb the flavors.
7. 7. Serve the dish hot with the mushroom and wine gravy spooned over the top.