Mushroom & Blueberry Balsamic Pot Roast

Mushroom & Blueberry Balsamic Pot Roast

From TheNoshery.com

1 whole (3 to 4 lbs.) Chuck Roast

2 Tablespoons Olive Oil

2 whole Onions

1 heaping cup of baby carrots or 6 large carrots

1 cup mushrooms, sliced thick (optional)

4 cloves garlic, sliced thin

½ cup balsamic vinegar

½ cup beef broth

¼ cup tomato sauce

2 cups fresh blueberries

2 tablespoons fresh thyme, or more to taste

2 tablespoons fresh rosemary, or more to taste

Salt and pepper to taste

Drizzle olive oil over roast.  Generously rub the roast with salt and pepper.

Pre-heat oven to 275 degrees.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel the carrots, but you don’t have to).  When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other.  Remove the onions to a plate.  Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or two.  Add a little more olive oil to the pot if necessary and add mushrooms and sliced garlic.  Toss the pot until the mushrooms just begin to brown, remove the mushrooms to a plate.

If needed, add a bit more olive oil to the pot.  Place the meat in the pot and sear it for about a minute on all sides until evenly browned.  Remove the roast to a plate.

With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk until all the brown bits are up.  Add tomato sauce and blueberries.  Bring to a boil and lower the heat to a simmer.  Allow the berries to cook for about 3 to 4 minutes until they plump, then using the back of your spoon, mash some of the berries against the side of the pot. 

Place the roast back in the pan; add in the onion, mushrooms and carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, and then roast in 275 degree oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Enjoy~

Blueberry Mushroom Risotto

I found this recipe on a Villanova website.  The author noted that the recipe originates from an issue of Australian Vogue in August/September  1993.  It is such an unusual recipe that I could not resist including it in my savory blueberry collection.

Purple Rice (Blueberry Mushroom Risotto)

Ingredients:

Base:
1 cup Arborio rice
2 T olive oil, roughly
1 medium onion, finely chopped
Add-ins:
1/2 lb mushrooms, sliced finely
salt and pepper to taste
1 cup blueberries
3/4 cup dry white wine
4 simmering cups chicken or vegetable broth
Finishers:
1/3 cup freshly grated Parmesan
1 T butter

Instructions

1.    Boil 4 cups of broth.

2. Sauté the onion in olive oil until soft, then over high heat Sauté the mushrooms until they start to sweat.
3. Add the salt and pepper.  Continue stirring until the liquid evaporates.
4. Stir in the blueberries and rice.  Stir for about 1 minute, then pour in the wine until it evaporates.
5. Add the boiling broth a cup or half cup at a time for about 3 1/2 cups.
6. Do a taste test at around 20 minutes after the boiling broth phase.
7. If passed (the test), remove from the heat, add the butter and cheese and stir it all up. If not, add last half cup of broth and continue to stir until rice is al dente.
8. Serve immediately with freshly ground pepper and Parmesan cheese at the table.

Note:

1. Risotto Rosa con Fungi, Australia Vogue Aug/Sep 93, p. 141.