Pot roast with mushrooms is a traditional recipe prepared in several Latin American countries, although its name and some ingredients may vary by region. In Mexico, this preparation is commonly known as "asado de olla" and is appreciated for its intense flavor and the soft texture of the slowly cooked meat.
The origin of this recipe dates back to Spanish culinary techniques brought during colonization, which blended with indigenous ingredients and customs. Over time, local products such as spices and vegetables were incorporated. In some countries like Argentina and Uruguay, although the term "asado" is more associated with grilled meat, there are variants in pots or stews that use similar ingredients. In Chile and Peru, similar dishes can be found under names like "carne guisada" or "estofado," where the flavors of herbs and vegetables are also highlighted.
The use of mushrooms in this recipe adds an earthy touch that complements the tenderness of the roast, making it a comforting and nutritious option to share with family or on special occasions.
How to prepare Pot Roast with Mushrooms
To begin the preparation, coat the pot roast shoulder with flour; this will help brown the meat and thicken the sauce later.
In a Dutch oven, heat two tablespoons of olive oil and brown the meat on both sides until it achieves a golden and appetizing color.
Season with salt and pepper to taste to enhance the meat's natural flavors.
Add two cups of sliced onion to the pot, allowing them to soften and mix with the meat.
Combine in a bowl a quarter cup of water with ketchup, a third of a cup of dry sherry, one large minced garlic clove, a quarter teaspoon of dry mustard, marjoram, crushed rosemary, thyme, and one medium whole bay leaf.
Pour this mixture into the pot and simmer with the pot covered for approximately two hours, or until the meat is tender and juicy.
Remove the meat to a platter and discard the bay leaf.
Add a quarter pound of fresh mushrooms to the juices left in the pot.
Mix a quarter cup of cold water with two tablespoons of flour and incorporate it into the juices, stirring constantly.
Cook until the sauce thickens and begins to bubble, achieving an ideal consistency to accompany the roast.
Finally, pour the sauce over the roast and use the remainder to coat wide egg noodles that you have previously cooked and drained. Usually, it is recommended to double the amount of sauce so the dish is plentiful and delicious.
