Grass-fed pot roast with red wine, mushrooms and onions
Roast
This recipe relies on a highly specific, hour-by-hour, almost superstitious method of low and slow cooking in red wine with mushrooms, onions, celery and garlic. You could call it a rain dance or Magic 8 Ball kind of recipe, in that you start the pot at one temperature, add mushrooms an hour later, raise the temperature an hour after that and then lower the temperature back to its original setting for the final 60 minutes, crossing your fingers and throwing salt over your shoulder, okay, just kidding about those last parts. The result is fork-tender, flavorful comfort food.
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