Serves: 6
Total Calories: 366
Sprinkle roast with salt and pepper on both sides. Heat oil in large skillet over medium heat. Place roast in skillet and brown well, 5 to 10 minutes per side. Place roast in roasting pan. Add onion, 1 garlic clove, finely chopped, and carrots to skillet. Cook until slightly softened, about 5 minutes. Stir in water, vinegar, bay leaf, parsley and cloves. Pour over meat. Cover and bake at 450°F for 2 to 1/2 hours. If liquid begins to dry out, add up to 1 cup water, a little at a time. Remove meat and pour liquid through a strainer into bowl. Skim off fat. Return meat and liquid to pan and keep warm on low heat.
Melt butter in skillet. Add mushrooms and 1 clove garlic, finely chopped and cook, tossing, until lightly browned, about 5 minutes. Pour over pot roast. Season to taste with salt and pepper.
This Mushroom Pot Roast recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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