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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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Mushroom Pot Roast

Recipe #2772 | 1¾ hours | 20 min prep | add private note
Julesong

By: Julesong
Aug 15, 1999

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

SERVES 6 -8 (change servings and units)

Ingredients

Directions

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

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Featured Reviews for This Recipe

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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.

0 people found this review helpful

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  • 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.

    1 person found this review helpful

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  • 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.

    3 people found this review helpful

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    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!!

    2 people found this review helpful

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  • Read all 14 reviews

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