English Roast With Wild Mushrooms

• 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

1. Pre-heat the oven to 325 degrees.
2. Pre-heat a dutch oven over medium high heat.Add the oil.
3. 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.

english roast, onion, garlic, porcini mushrooms, shitake mushroom caps, red wine, veal stock, lemon thyme, lemon, kosher salt, fresh cracked pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/english-roast-with-wild-mushrooms-1208537 (may not work)