Tomato Pot Roast with Mushrooms and Onions

Tomato Pot Roast with Mushrooms and Onions

1 large beef roast, your favorite cut (2-3 lbs)
1 pkg large mushrooms, diced
1 medium onion, sliced
1 can fire roasted tomatoes (I love Hunts)
3 tbsp Butter Olive Oil, divided
Basiks Prime Rub seasoning (This isn't online yet, we have only had it for a couple of weeks. Sorry!)

Preheat oven to 400degrees.

Using a dutch oven, saute onion with about a tablespoon of Butter Olive Oil over medium-high heat. Give it about 5-7 minutes, stirring often to prevent burning. Add the mushrooms. Give it another 5 minutes or so and then toss in 1/2 cup  wine to de-glaze the pan. Give it a few stirs.

Generously rub both sides of the roast with 2 tbsp Butter Olive Oil and then the Basiks Seasoning blend. Lay it in the pan and pour the can of tomatoes around it. Add the rest of the wine and cover.

Place in the oven and let cook for 1 1/2 to 2 hours.

Cool slightly before serving.

Black Walnut Pot Roast

Pot roast is one of my favorite things to make. It is so simple and good. I like that I can put it together and forget about it. And even when it's hot outside, I still like it. 

Hate the heat of the stove, but can't beat the leftovers.

Black Walnut Pot Roast

serves 4, or 2 with lots of leftovers

5 lbs Eye roast

4-5 potatoes, diced

6-7 carrots, peeled and chopped into 1inch pieces

1 large onion, sliced

4 Tbs. Black Walnut Balsamic Vinegar

3 Tbs. Butter Olive Oil

4 cloves garlic, sliced thinly

1 14oz can of low-sodium vegetable broth

Salt and Pepper

Heat oven to 350degrees. 

Cut slits in the roast and place the garlic inside. Rub 1tbs of the Black Walnut Balsamic into the roast. 

Heat Butter Olive Oil in a large dutch oven over medium high heat. Season the roast with salt and pepper and add to the pan. Cook for 5minutes, turning to brown on all sides.

Arrange veggies equally around the meat. I like to use tongs to lift the roast and stick some onions under it too. Do what you like. They are your veggies and will turn out just fine no matter where you put them. Add the broth and sprinkle the remaining 3tbs of balsamic over everything.

Cover and bake for about 3 hours. Enjoy your feast!

Cook's note: You can use whatever kind of veggies you want of course. I just usually have onions and potatoes hanging around. I have also had great success with parsnips and leeks. I sometimes add mushrooms halfway through too. Which is delightful. But I was out of mushrooms.