English Roast With Wild Mushrooms Recipe

Ingredients

1 4-5 pound English Roast

1 cup Vadalia Onion-sliced

2 cloves garlic-chopped

1 cup dried porcini mushrooms

1/2 cup baby bella’s-course chopped

1/2 cup shitake mushroom caps-coarse chopped

2 cups red wine

2 cup veal stock

6 sprigs of fresh lemon thyme

1 lemon-sliced

kosher salt

fresh cracked pepper

3 tablespoons olive oil

Preparation

Pre-heat the oven to 325 degrees. Pre-heat a dutch oven over medium high heat.Add the oil. Season the roast with salt and pepper. Brown the roast on all sides-about 8-10 minutes then set aside. Add the onions,season them with salt and pepper and saute until they turn a golden color addin the garlic the last minute as not to burn the garlic. De-glaze the dutch oven with the red wine. Turn the heat down and simmer for 2-3 minutes. Add the veal stock,4 sprigs of thyme and 1/4 of the lemon slices. Add the chopped mushrooms and simmer another minute. Place the roast in the dutch oven over the vegetables and braise in the oven for 2 1/2 hours. To serve remove the roast to a platter, cover with foil and let rest. Let the remaining contents in the dutch oven cool for 10 minutes. Discard the lemon slices and thyme. Strain out 1 cup of onion and mushrooms. Take a stick blender and puree everything left in the dutch oven. Add the 1 cup of vegetables back in. Salt and pepper to taste.Garnish meat and platter with thyme and lemon. Serve gravy over the roast.