Pot Roast with Wild Mushrooms and Fresh Thyme Recipe – Sunset Magazine

Name: Pot Roast with Wild Mushrooms and Fresh Thyme Recipe – Sunset Magazine
Ingredients: 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.); Kosher salt; freshly ground black pepper; About 1/3 cup all-purpose flour; 3 tablespoons olive oil; 1 1/2 cups coarsely chopped onions; 1 1/2 cups coarsely chopped celery; 1 1/2 cups coarsely chopped peeled carrots; 4 cups reduced-sodium beef broth; 1 bottle (750 ml.) Merlot or other dry red wine; 3 fresh thyme sprigs plus 1 tbsp. chopped leaves; 2 tablespoons butter; 3/4 cup chopped shallots; 2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces; 1 teaspoon shredded orange peel

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Your pot roast will be anything but boring with this fabulous company-worthy recipe. Wild mushrooms, fresh thyme and orange peel really punch up the flavor.

View full recipe on www.sunset.com

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Dutch oven
Butcher's twine
Microplane
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Plate
Skillet
Wooden spoon
Tongs
Slotted spoon
Colander
Paper towel
Oven
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Ingredients

1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)
Kosher salt
freshly ground black pepper
About 1/3 cup all-purpose flour
3 tablespoons olive oil
1 1/2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped peeled carrots
4 cups reduced-sodium beef broth
1 bottle (750 ml.) Merlot or other dry red wine
3 fresh thyme sprigs plus 1 tbsp. chopped leaves
2 tablespoons butter
3/4 cup chopped shallots
2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
1 teaspoon shredded orange peel