POT ROAST AND GRAVY RECIPES

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SUNDAY POT ROAST WITH MUSHROOM GRAVY RECIPE | CLAIR…



Sunday Pot Roast with Mushroom Gravy Recipe | Clair… image

Provided by Claire Robinson

Categories     main-dish

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

POT ROAST WITH GRAVY RECIPE: HOW TO MAKE IT



Pot Roast with Gravy Recipe: How to Make It image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.—Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 00 minutes

Prep Time 30 minutes

Cook Time 06 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 769mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 45g protein.

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