Mushroom Pot Roast

Mushroom Pot Roast

  • Prep Time: 20 mins
  • Total Time: 1 hrs 35 mins
  • Servings: 6-8

    • About This Recipe

    “A delicious and simple roast recipe with a very tasty gravy.”

    Ingredients

  • 3 -4lbsblade pot roast, trimmed of fat
  • to tasteflour
  • 2tablespoonsolive oil
  • 2cupssliced onions
  • 1/4 cupwater
  • 1/4 cupketchup
  • 1/3 cupdry sherry
  • 2clovesgarlic, minced
  • 1/4 teaspoondry mustard
  • 1/4 teaspoondried marjoram
  • 1/4 teaspoondried rosemary, crushed
  • 1/4 teaspoondried thyme
  • 1mediumwhole bay leaf
  • 8ouncesfresh mushrooms, whole or cut in half
  • 1/4 cupcold water
  • 2tablespoonsflour
  • to tastewide egg noodles, cooked and drained

    • Directions

  • Coat meat withflour.
  • In a Dutch oven, brownmeat on bothsides in 2 tablespoons olive oil.
  • Season with saltand pepper.
  • Add 2 cups of sliced onion.
  • Combine 1/4 cup each of water and ketchup,1/3cup dry sherry, 1 large clove garlic, minced,1/4 teaspoon each of dry mustard, marjoram,crushed rosemary, thyme and 1 medium wholebay leaf.
  • Add to pot,simmer covered for 2hours or until tender.
  • Remove meat to platter.
  • Discardbay leaf.
  • Add 1/4 lb. fresh mushrooms.
  • Blend 1/4 cup cold water with 2tablespoonsflour.
  • Stir into juices.
  • Cook and stir untilthickened andbubbly.
  • Pour gravy over roastand use the rest for wide egg noodles youhavecooked and drained.
  • I usually double the gravy.

    • Reviews

  • “This was the best roast I have ever eaten. The gravy was beyond compare. I added a pinch of salt and doubled the gravy. Good thing I did the family couldn`t get enought of it.”

  • “Made the roast exactly as recipe states, except doubled the ingredients for the gravy.The gravy is very tasty and the meat nice and tender, however, the gravy was too sweet for our tastes.I should have realized that when adding the ketchup and sherry.I would still recommend this recipe.”

  • “This really is an incredible tasting roast.The gravy is really incredible, and like another person posted doubling the gravy is recommended.The gravy is a HUGE hit!Next time I would use the smallest mushrooms I could find, or add a few more, but we’re mushroom fiends.I did do a variation though.We just bought some fresh sourdough bread, so I made it open face sandwich style.The sourdough went great with the gravy.”

  • “Great recipe! DH loved it and he’s a picky bird. I cooked it in a crock pot 4 hours on high, using a chuck roast (cheap!). Yum, thanx for posting.”

  • “My husband thought this was amazing! “Better than any restaurant.” I used my pressure cooker, though , to cut down on time. I added an additional 1 cup of water for the pot. Cooked on 10 of pressure for 1/2 hr, then added potatoes, mushrooms, carrots and cabbage. I cooked an additional 20 minutes on 10 of pressure. I then added 2 large tablespoons of cornstarch, added more water and made a great gravy. YUMMMMMM”

  • “This is a fantastic recipe.The flavors are rich and very good.The meat comes out incredibly tender.I used a 4 pound chuck roast and it was absolutely lovely.Thank you for sharing!”

  • “This was SO good!My entire family loved it…even the 4 year old.I did make more of the gravy for use on our mashed potatoes, but otherwise followed the recipe exactly as written.I highly recommend this recipe!”

  • “Very nice flavors… I used a white whine didn’t have Sherry.”

  • “I haven’t finished cooking this one, but the aroma alone is soooo yummy that I know that it’ll be fantastic!”

  • “This was my first Roast (I’m learning how to cook!). I made it in a crockpot and did not use the Marjoram or Rosemary becuse I didn’t have any. MY DH loved it and that says alot becuse he is picky. Super easy recipe for first timers!”

  • “Absolutely delicious and great for the whole family! The meat was soo tender and the gravy was seasoned to perfection. I followed the recipe except for three tasty diversions:1. Used beef stew meat (cubed)2. Whole peeled pearl onions + a shallot instead of 2 c onion, and3. Mashed potatoes for starch instead of egg noodles. Everyone said to double the gravy, so I did, and the extra liquid helped carry it through the two hour cook time nicely. Also, made enough gravy for the potatoes. Idea! Try adding baby potatoes and carrots to the beef & onions to make a savory stew.”

  • “A great way to fix pot roast! The gravy was everything you said it was. I added about 1/2 of a 14 oz can of beef broth to give it more liquid to simmer in.this made plenty of broth for gravy.We’ll be making this again.”

  • “WOW! This is the first time I’ve ever made pot roast, and I am glad to have found this recipe. I followed the instructions precisely and it was great! I served this with egg noodles, and corn on the side.Even the kids loved it. Thank you for sharing.This one will be added on our bi-weekly plan.”

  • “OMG! This was awesome! I made baked potatoes to go with it and we ended up putting the gravy on the potatoes too. Which was even more awesome. This is my new pot roast recipe.”

  • “DH wanted pot roast for Sunday dinner, so I need to find a real good one cus I had not made one for a long time, wow did this fill the bill!!Very delicious, tender and succulent!!the sauce was the best we’ve had in a long time, really outstanding!! I think the sherry really tipped the scales toward fabulous, thanks for posting a real keeper I will be making again. Can hardly wait for the leftovers tomorrow, I will add some veggies and potatoes and the sauce of course to make a casserole and we will enjoy it all over again!!”

  • “This was outstanding! Being a cheap Bohemian, I used canned mushrooms and it was great. Don’t be afraid of the sherry, the booze cooks off altogether.”

  • “I got this recipe out of one of my junior league cookbooks and I am so glad to see it posted here.The flavor of the pot roast is just wonderful!I used a boneless chuck roast.I didn’t thicken up the gravy as it was plenty thick on its own.The recipe is easy to make and one that I will be making often.Thanks for posting!”

  • “We LOVED this. I was worried about it being too sweet so I added 2 Cups of Beef Broth while it cooked. + Amazing + “

  • “Absolutely delicious! I used sliced mushrooms and didn’t bother to thicken the gravy, it was more of a thick mushroom-onion sauce that was wonderful served over the roast. Tender, flavorful and easy. Thanks for sharing a great recipe!”

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