I started with a nice grass-fed rump roast of beef which I butterflied open to get a thick cut like this, then seasoned it well with salt and pepper.
Next I sliced up about a pound of crimini mushrooms – sometimes called Baby Bellas. I like them better than white button mushrooms, but you could use them as well.I set the mushrooms aside while I seared the roast – you’ll want to use a Dutch oven or a heavy bottom skillet with a tight fitting lid. Don’t mess with it or turn it until you get this nicely browned look on the meat.Next I tossed in all of those halve crimini mushrooms…
along with the magic ingredients: 1 cup Coca Cola, 1 can chicken broth, and 2 cans condensed mushroom soup (I know, I rarely cook this way, but hey, this is how they rolled circa 1965 when I got my start in the kitchen!). And then my mom’s magic ingredient: Kitchen Bouquet. I think it’s like a gravy flavor enhancer, a little like demi glace only a heck of a lot cheaper.