Braised Island Pot Roast

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 12

Ingredients

Veal
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 cremini 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

Garnish

Chopped fresh parsley, as needed

Directions

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 cremini 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.