Mushroom Pot Roast Recipe #2772
A delicious and simple roast recipe with a very tasty gravy.
by Julesong
1¾ hours | 20 min prep
SERVES 6 -8
- 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
- Coat meat with flour.
- In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
- Season with salt and pepper.
- Add 2 cups of sliced onion.
- 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.
- Add to pot, simmer covered for 2 hours or until tender.
- Remove meat to platter.
- Discard bay leaf.
- Add 1/4 lb. fresh mushrooms.
- Blend 1/4 cup cold water with 2 tablespoons flour.
- Stir into juices.
- Cook and stir until thickened and bubbly.
- Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
- I usually double the gravy.
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5 stars