Italian Pot Roast
|Dried mushrooms||1 Ounce (5 Large Ones)|
|Hot water||1 Cup (16 tbs)|
|Olive salad/Salad oil||2 Tablespoon|
|Onions||2 Large, chopped|
|Chuck roast||4 Pound|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||4 Clove (20 gm) (Minced/Mashed)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Pitted ripe olives||1 Cup (16 tbs)|
Wash the mushrooms and soak them in 1 cup hot water for at least 30 minutes (or as long as overnight in the refrigerator).
Drain, discarding soaking liquid, and slice in 1/4-inch strips, removing any hard stems.
Heat 2 tablespoons oil in a large frying pan which has a cover, or a Dutch oven.
Add onions and cook, stirring, until golden; remove with a slotted spoon and reserve.
Sprinkle meat with salt, pepper, and ginger.
Brown slowly on both sides in the oil remaining in the pan.
Distribute the onion and garlic around the meat, cover, and cook over very low heat for 1 hour.
After 1 hour, add the mushrooms, tomato sauce, and olives.
Cover and simmer 1 to 2 hours longer (the meat probably will be tender after about 1 hour, but will improve in flavor with further cooking).
Skim off any excess oil.