ROAST WITH MUSHROOMS AND ONIONS, perfect second course for holidays or Sundays, simple recipe to prepare, great for a meat menu.
A very simple dish to prepare, perfect for a meat menu, the roast with mushrooms and onions is a delight, it was very popular, ideal for holidays.
The roast with mushrooms recipe was made with the Crock Pot, the slow cooker that I find very useful because I let it cook overnight and have the dish ready for lunch without having to stir or pay attention to the cooking.
Ideal for holidays or Sundays, the roast is always a pleasure.
Join me in the kitchen today there’s the roast with mushrooms!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4-5 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs Beef (Topside)
- 10.5 oz Champignon mushrooms
- 1 1/4 Red wine
- 1 1/2 Golden onions
- Half Carrot
- To taste Celery
For the recipe I used the Crock Pot an electric slow cooker that I honestly can’t do without anymore, I find it very convenient, I put everything in the pot before leaving the house, turn it on and when I come back, lunch is ready.
The meat remains well-cooked and moist, not dry.
Preparation
Marinate the meat in red wine with onions, chopped celery, a bay leaf, and 2 juniper berries.
Let it rest for an hour.
Clean the mushrooms and slice them, you can cook them separately if you prefer, I put everything together.
If you want to cook them separately, put the mushrooms in a pan and cook with oil and a clove of garlic.
After the time has passed, prepare a sauté with the carrot, celery, and onion.
Add the meat and turn it on all sides then add 1/4 of the marinade and cook on low heat for about 40 minutes.
This cut of meat remains pink inside, it doesn’t need to be cooked much obviously you can extend the cooking time if you prefer.
During cooking, add some beef broth when needed.
I cooked the meat with the mushrooms in the crock pot, I added all the ingredients with 1/4 of wine and a drizzle of oil in the pot.
I set a cooking time of 4 hours, the meat when cut is as shown in the photo, obviously.
There were too many juices released, so I let everything dry by adding two tablespoons of flour and formed a delicious sauce.
Salt to taste, of course.
The meat should be served cold or lukewarm, cut it with a smooth blade knife, not serrated.
Bon appétit
Arte in Cucina suggests
Roast with mushrooms and onions, perfect second course for holidays or Sundays.
If you don’t like red wine, you can opt for white wine or beer.
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