A pot-roasted joint looks grander than a stew, although the cooking process is very similar. Pot-roasting uses less liquid, so remember to turn the meat and baste it from time to time. The flavours of the three mushrooms give this dish a pleasantly earthy flavour.
Take a heavy pan with a tight-fitting lid, preferably one that is not too much bigger than the piece of meat and heat
Sauté the chestnut mushrooms in the remaining oil. Slice the beef and arrange on a warm serving platter. Spoon over the mushrooms and juices from the pan and top with the chestnut mushrooms.
© 2005 Jill Norman. All rights reserved.