_:n64c07a917ac948a3a16c21e0d2c4f39exb0
<http://schema.org/recipeInstructions>
"Pat roast dry with towelling and season all over with salt and pepper. Use a heavy Dutch oven or cast iron pot to brown roast. Brown all over in hot oil using medium-high heat for 8 to 10 minutes, turning often with tongs. Remove roast to plate; set aside.\nAdd garlic and onion to pot; reduce heat to medium and cook until lightly browned, about 3 to 4 minutes, adding more oil or a splash of water to prevent scorching. Stir in wine, scraping up any browned bits from bottom of pot. Stir in mushroom soup, soaked dried mushrooms and liquid from soaked dried mushrooms, and mushrooms. Add roast back to pot.\n*Cover with tight fitting lid. Simmer on stove-top over low heat or in 325°F (160°F) for 2 ½ hours, maintaining a constant simmer, until meat is fork-tender. Remove roast and mushrooms to platter; tent with foil.\nSeason sauce to taste. Finish by stirring in parsley. Serve with sliced roast.\n*Cook in slow cooker: Transfer roast and mushroom sauce mixture to a slow cooker insert. Cover with lid and slow-cook on LOW for 6 to 8 hours, or HIGH for 4 to 6 hours. \n"
<https://canadabeef.ca/recipes/marvellous-mushroom-pot-roast/>