CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS
This will result in a tender, moist and flavorful roast with it's own gravy to pour over beef or mashed potatoes. The "Meaty" Flavor of Portabella Mushrooms just adds to the Meat and gravy sauce.
Provided by MTpockets
Categories Roast Beef
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mash garlic to a paste and rub evenly over entire roast.
- Place roast in a slow cooker, fat side up.
- Pour the rest of above ingredients in a bowl and blend well.
- Pour above mixture over roast.
- Cover and cook on low 7-10 Hours.
- If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.
Nutrition Facts : Calories 344.2, Fat 12.4, SaturatedFat 4.5, Cholesterol 149.7, Sodium 903.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.7, Protein 50.8
GARLIC-SPIKED ROAST BEEF WITH PORTABELLA MUSHROOM SAUCE
Dino, our ever-vigilant head of security, is also a helluva good cook, though he hasn't ingested a vegetable since the mid '60s. This is how he makes roast beef, and this is how I like to sauce it-sneaking in lots of luscious mushrooms. Try to get your hands on the baby bellas. They're packed with flavor and slice up nicely into bite-size pieces.
Yield feed 6 to 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°. Stab the meat with a thin knife and stuff the garlic slices into the slits. Make a loose rub with the olive oil and Creole Seasoning; then massage it into the roast. Let the roast sit in the rub for a couple of hours, if you've got the time, or cook it up right away.
- Set the roast, fat side up, on a rack in a roasting pan. Roast for 1 to 1 1/4 hours, or til a meat thermometer hits 135° (see page 34).
- Get to work on the sauce while the meat's roasting. Clean and chop two-thirds of the mushrooms, and slice the remaining third. Set aside. In hot olive oil, flash-cook the onions and peppers with a pinch of salt and pepper for about a minute. Add the chopped mushrooms and cook til nice and soft. Toss in the bay leaves and garlic and cook for 1 minute more. Pour in the wine and simmer for 2 minutes. Add the broth and simmer for 10 minutes more. Then add the sliced portabellas, parsley, and oregano. Give it a good seasoning with salt and pepper. Pull out and discard the bay leaves. At the very end, finish the sauce with the heavy cream. Keep it warm, but don't let it boil.
- Slice the meat across the grain. Pour any juices that have collected on the cutting board or in the roasting pan into the sauce. Serve up the sliced meat with some sauce ladled over it.
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
STANDING RIB ROAST WITH POTATOES AND PORTOBELLO MUSHROOMS
Categories Beef Mushroom Potato Roast Christmas Dinner Rosemary Beef Rib Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F.
- Make seasoning mixture:
- In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve
- 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.
- Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.
- While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.
- Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.
- With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.
- Serve beef with sauce and sprinkle potatoes with parsley.
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