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Mushroom Pot Roast

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2- to 3-pound) boneless beef chuck roast

  2. 1 teaspoon salt

  3. 1/2 teaspoon freshly ground pepper

  4. 2 tablespoons vegetable oil

  5. 1/4 cup ketchup

  6. 1/2 teaspoon dried marjoram

  7. 1/2 teaspoon dried rosemary

  8. 1/2 teaspoon dried thyme

  9. 1/4 teaspoon dry mustard

  10. 2 garlic cloves, minced

  11. 1/2 cup dry sherry

  12. 1 bay leaf

  13. 1 medium onion, thinly sliced

  14. 1/2 pound fresh mushrooms, thinly sliced

  15. 1/4 cup water

  16. 2 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Sprinkle roast with salt, pepper, and 2 tablespoons flour. Brown all sides of roast in hot oil in a large Dutch oven.

  2. Combine 1/4 cup water and next 8 ingredients; pour over roast. Add onion. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 1/2 hours.

  3. Add mushrooms; cover and simmer 1 more hour or until roast is tender.

  4. Remove roast, reserving liquid in Dutch oven. Combine 1/4 cup water and 2 tablespoons flour, stirring until smooth. Add flour mixture to liquid in Dutch oven, stirring constantly. Bring to a boil over medium heat; boil, stirring constantly, until gravy thickens. Serve gravy with roast.

  5. NOTE: A pressure cooker will cook this raost in about 40 minutes. Prepare roast as directed, adding all ingredients to cooker. Close lid, and follow manufacturers directions.

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