Balsamic Pot Roast With Onions An. D Mushrooms

• 1 package dried porcini mushrooms
• 1 cup beef broth
• 2 - 3 lb bottom round roast
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 large yellow onions, cut into eighths
• 1 package fresh mushrooms, cut in half (quartered if large)
• 3 cloves garlic, peeled and minced
• 1 tablespoon chopped fresh rosemary
• 1/3 cup balsamic vinegar
• 2 tablespoons chopped Italian parsley

1. Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
2. Rub the meat with the salt and pepper. Heat 1 tablespoons of the oil in a skillet medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to the slow cooker.
3. Reduce heat to medium, add the remaining oil, onions, fresh mushrooms & porcini, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Add strained broth and vinegar. Over high heat, bring to a boil.
4. Transfer to the slow cooker and cooko n high 4-6 hours until the meat is very tender.
5. To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.

porcini mushrooms, beef broth, roast, freshly ground black pepper, olive oil, yellow onions, fresh mushrooms, garlic, rosemary, balsamic vinegar, italian parsley

Taken from www.epicurious.com/recipes/member/views/balsamic-pot-roast-with-onions-an-d-mushrooms-50023672 (may not work)