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
COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY
This tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast., In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired., Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm., Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 326 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 750mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
MUSHROOM GRAVY POT ROAST
This recipe is from the reynoldskitchens.com website. This roast is baked in a large oven roasting bag. I love these roasting bags and next to a crockpot, this is my favorite method for making pot roast and other recipes as well. Cleanup is a breeze too, which is always a top priority to me. I like to add potatoes and baby carrots to the roasting bag to cook along with the roast beef. Dinner in a dish. It just doesn't get any easier than this. NOTE: If you wish to have plenty of gravy, I recommend doubling all ingredients with the exception of the roast beef.
Provided by Happy Hippie
Categories Roast Beef
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Shake flour in oven bag; place in 13x9x2-inch baking pan.
- Add gravy mix and water to oven bag.
- Squeeze oven bag to blend in flour.
- Add onion and mushrooms to oven bag. Turn oven bag to coat ingredients with gravy.
- Rub roast with thyme, salt and pepper; place roast in oven bag.
- Close oven bag with nylon tie; cut six 1/2-inch slits in top of bag.
- Bake until roast is tender, 2 to 2 1/2 hours.
- Let roast rest for 5 minutes in the cooking bag prior to slicing.
Nutrition Facts : Calories 627.6, Fat 44.9, SaturatedFat 18.1, Cholesterol 156.6, Sodium 502.5, Carbohydrate 9.4, Fiber 0.9, Sugar 1.5, Protein 44.1
POT ROAST WITH MUSHROOM GRAVY
-Tyler Sherman, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over roast. , Cover and cook on low for 8-9 hours or until meat is tender.
Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 915mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
RUMP ROAST WITH MUSHROOM GRAVY
A very moist rump roast with a creamy, delicious mushroom gravy.
Provided by SuthernScott
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
- Cut onion in half. Pull apart petals and place on top of roast.
- Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
- Slice roast and ladle gravy over individual servings.
Nutrition Facts : Calories 383 calories, Carbohydrate 5.6 g, Cholesterol 108 mg, Fat 20.9 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 7.9 g, Sodium 911 mg, Sugar 1.3 g
PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY
This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it!
Provided by Shelley Lee
Categories Roast Beef
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat on all sides in oil in cooker.
- Mix all other ingredients and add to cooker, coating meat.
- Cover and cook 50-60 minutes after control jiggles.
- Cool cooker normally for 5 minutes, then place under faucet to depressurize.
- The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.
POT ROAST WITH TOMATO MUSHROOM GRAVY
I accidentally opened the wrong can of soup, but decided to give it a try anyway. The result was decidedly the best accident I ever made. My family loved it and continues to request it regularly.
Provided by Nancy_Nemecek
Categories One Dish Meal
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven 350 degrees f.
- Place meat in roasting pan which has a tight fitting lid. Lightly salt and pepper. Mix the soups and the worcestershire sauce together and pour over meat. Arrange the carrots and potatoes around the meat and lightly salt and pepper. Cover and bake 1 & 1/2 hours for the 1st pound of meat and 15 to 20 minutes each additional pound, depending on the cut of meat.
- Let sit for approximately 15 minutes before cutting.
- Sometimes I will add some thawed frozen peas the last 20 - 30 minutes
- This can be done in a slow cooker, but the gravy will need thickened.
- If you prefer, you can use the potatoes to make mashed; the gravy is excellent for topping mashed potatoes.
Nutrition Facts : Calories 275.2, Fat 4.8, SaturatedFat 1.1, Sodium 1506.8, Carbohydrate 53.6, Fiber 6.1, Sugar 11.8, Protein 6.5
MUSHROOM POT ROAST
Make and share this Mushroom Pot Roast recipe from Food.com.
Provided by Julesong
Categories Weeknight
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Coat meat with flour.
- In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
- Season with salt and pepper.
- Add 2 cups of sliced onion.
- Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf.
- Add to pot, simmer covered for 2 hours or until tender.
- Remove meat to platter.
- Discard bay leaf.
- Add 1/4 lb. fresh mushrooms.
- Blend 1/4 cup cold water with 2 tablespoons flour.
- Stir into juices.
- Cook and stir until thickened and bubbly.
- Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
- I usually double the gravy.
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