I like to pulverize dried mushrooms in a blender or food processor and add them to spice blends, like the rub for this pot roast. I even added some to the gravy, which made it much richer and more flavorful! Don’t be nervous about the amount of garlic in this recipe; stewing in a slow cooker for many hours tames garlic and makes it quite mild.
Prep time 15 minutes
Serves 6
3- to 4-pound (1.4 to 1.8 kg) pot roast
2 tablespoons pulverized dried mushrooms (porcini are recommended)
1 tablespoon granulated garlic
2 teaspoons sea salt
2 teaspoons onion powder
1/2 teaspoon black pepper
1/2 cup (120 ml) beef broth
2 bulbs garlic, cloves removed and peeled
1 Place the pot roast on a large plate. In a small bowl, combine 1 tablespoon dried mushrooms, garlic, salt, onion powder, and black pepper. Rub the mixture all over the pot roast.
2 Place the roast in a 4- or 6-quart (3.8 or 5.7 liter) slow cooker. Pour the beef broth down the sides of the cooker and sprinkle the garlic cloves all over.
3 Cover and cook on low for 7 to 8 hours, until the meat is tender and pulls apart easily with a fork.
4 Transfer the roast to a large plate or platter, leaving the garlic cloves in the cooker.
5 Use a slotted spoon to remove any undesirables from the cooking liquid, leaving the garlic cloves. Add the other tablespoon of dried mushroom powder and a generous pinch of salt to the cooking liquid. Blend everything using an immersion blender or transfer the mixture to a blender. Blend until smooth.
6 Break the roast into large chunks or bite-sized pieces, according to your preference. Return the meat to the pot and toss it with the gravy using a pair of tongs. Close the lid and cook for another 10 minutes or so if the meat and gravy need to be warmed up further.
7 Serve the roast and gravy with your choice of sides.
