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Mushroom Pot Roast

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“A delicious and simple roast recipe with a very tasty gravy.”
READY IN:
1hr 35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat meat with flour.
  2. In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
  3. Season with salt and pepper.
  4. Add 2 cups of sliced onion.
  5. 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.
  6. Add to pot, simmer covered for 2 hours or until tender.
  7. Remove meat to platter.
  8. Discard bay leaf.
  9. Add 1/4 lb. fresh mushrooms.
  10. Blend 1/4 cup cold water with 2 tablespoons flour.
  11. Stir into juices.
  12. Cook and stir until thickened and bubbly.
  13. Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
  14. I usually double the gravy.

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