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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (432g) Recipe makes 6 servings |
||
| Calories 790 | ||
| Calories from Fat 503 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.9g | 86% | |
| Saturated Fat 21.2g | 106% | |
| Monounsaturated Fat 25.6g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 163mg | 54% | |
| Sodium 270mg | 11% | |
| Potassium 956mg | 27% | |
| Total Carbohydrate 19.6g | 6% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 5.8g | ||
| Protein 41.1g | 82% | |
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By: plantfreek
By: Sharlene~W
Mushroom Pot Roast
By: Julesong
Aug 15, 1999
A delicious and simple roast recipe with a very tasty gravy.
SERVES 6 -8
Ingredients
- 3-4 lbs blade pot roast, trimmed of fat
- flour
- 2 tablespoons olive oil
- 2 cups sliced onions
- 1/4 cup water
- 1/4 cup ketchup
- 1/3 cup dry sherry
- 2 cloves garlic, minced
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1 medium whole bay leaf
- 8 ounces fresh mushrooms, whole or cut in half
- 1/4 cup cold water
- 2 tablespoons flour
- wide egg noodles, cooked and drained
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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Featured Reviews for This Recipe
From: Ms. Lillian
On Jul 7, 2008
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.
From: CookinGheri
On Feb 29, 2008
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.
From: Dan Kuhn
On May 8, 2002
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.
From: Derf
On Oct 28, 2007
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!!
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