Pot Roast With Red Wine And Mushrooms

Directions

1. In small bowl or possibly c., cover dry mushrooms with very warm water (about 1/3 c.). Meanwhile, dredge roast (lean chuck, bottom round, etc.) in flour seasoned with salt and freshly grnd pepper. In large skillet over medium heat, heat extra virgin olive oil; add in minced onions and dredged roast. Cook till roast is nicely browned on both sides. Transfer meat and onions to slow cooker. Add in red wine to skillet and stir to loosen browned bits; pour over roast. Add in dry mushrooms with soaking liquid, button mushrooms (cleaned and trimmed) and bay leaf. Cover and cook on low 8-10 hrs. Retrieve and throw away bay leaf. Taste and add in more seasoning to juices, if necessary. (Thicken juices - reduce on stove top if very watery - with mix of water and cornstarch or possibly flour, if you like.)
2. NOTE: 12 ounces of button mushrooms or possibly different mix of dry mushrooms may be used. Dry mushrooms with liquid add in flavor.