Braised Island Pot Roast

Recipe courtesy of the Mushroom Council and


Yield: 12


4 pounds veal chuck, shoulder clod, boneless roast
Kosher salt, as needed
Pepper, as needed
2 tablespoons vegetable oil
5 tablespoons unsalted butter
6 cups chopped Idaho russet potatoes
2 cups chopped onions
6 cups chopped carrots
1 pound crimini or baby portobello mushrooms, cut into quarters
1/3 cup minced fresh ginger
1/4 cup minced garlic
6 cups veal stock
1 cup reduced sodium soy sauce
3 cups diced oyster mushrooms

Avocado Butter
1 cup unsalted butter, softened
2 per serving, medium California avocados, pulp mashed
1 tablespoon Tabasco Chipotle Pepper Sauce
2 teaspoons grated fresh ginger
2 teaspoons fresh lemon juice
Chopped fresh parsley, as needed


For Veal: Season all surfaces of veal roast with salt and pepper. Heat oil in rondo until hot. Add veal roast; brown evenly, adding more oil if necessary. Remove roast from pan. Set aside. Pour off drippings.

Melt 1/4 cup of the butter in rondo. Add potatoes, onions, carrots and crimini mushrooms; sauté until onions are translucent. Add ginger and garlic; sauté until fragrant. Stir in stock and soy sauce. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

Remove veal from pan; cut into 1-inch chunks; keep warm. Coarsely purée vegetables and cooking liquid in pan with immersion blender.

Melt remaining 1 tablespoon butter in large skillet. Add oyster mushrooms; sauté until just tender. Add oyster mushrooms and veal to puréed vegetables. Cook until heated through.

For Avocado Butter: Combine avocado butter ingredients in large bowl; mix well. Cover; set aside.

Per Order: Ladle 1-1/2 cups Veal Pot Roast into bowl. Top with 2 Tbsp Avocado Butter. Garnish with parsley.


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