Moderately season pot roast with Brazil roast spice and refrigerate for 2 days.
Sear on all sides.
Cook pot roast, mushroom juice and one eighth of a liter of water in an ovenproof dish in a heated oven at 175 to 200 °C for about 1 1/2 to 2 hours.
Cook until done.
Pour the cream over the roast, add the mushrooms, season the roast juice with a little Brazil roast spice if necessary and thicken to taste. Place cheese slices over the roast and bake at 175-200 °C in the oven for about
10 min in the oven.
Original recipe from unknown source **
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