© Dawn Riccardi Morris
I know many people try to stay away from beef, but I like a good roast beef or pot roast once in a while! I try to buy organic meat whenever possible, and I can usually find lean choices at Whole Foods. Not only that, but they have the highest quality control standards. I don't have to worry about animal cruelty, antibiotics or hormones, which gives me piece of mind.
My husband found this recipe on Epicurious.com for Red-Wine Pot Roast with Porcini, and it was delicious! He's taken a real interest in cooking over the past few months. He's also become a pickier eater, but in a very good way. He's eating a lot healthier, and has lost a lot of weight.
Like me, he likes to tweak recipes, and this one is no exception. The small adjustments he made were:
- He used an eye round cut, instead of the fattier chuck.
- He added Baby Bella mushrooms (a cup or two), in addition to the Porcini mushrooms. I actually like the taste of the Baby Bellas better.
- He added a sprig of rosemary, which I never thought to use with beef.
- He doubled the amount of garlic cloves, using 6 instead of 3. In my family, you can never have too much garlic! And it's so healthy...
- At my request (as per my mom's recipe), we added some peeled potatoes (red or gold) and carrots in the last hour of cooking. They absorb the gravy, and are delicious!
The best thing about this recipe is that it can be made in one large dutch oven, which can go from the stove to the oven.
He served the roast with string beans on the side. They were sauteed in olive oil along with onions, and a little squeeze of lemon.
Oh, and by the way, when I was on the Whole Foods web site, I discovered that they have a recipe section too! I'm going to have to take a closer look at it.
I hope you enjoy this recipe as much as we did! Have a great week.
