19 Reviews of Mushroom Pot Roast

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: Rev. Roy

On Jul 17, 2002

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.

From: LonghornMama

On Nov 11, 2006

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!

From: Lvs2Cook

On Mar 11, 2007

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!

From: Chef #1036199

On Nov 21, 2008

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, and 3. 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.

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: 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!!

From: FrauFrau

On Mar 9, 2006

This was very tasty. My hubby loved it! I "cheated" and used a packet of dried onion soup instead of the fresh onions. I omited the ketchup and used white wine since I didn't have any sherry. Delicious gravy! I made this in my crock-pot and added a few peeled carrots toward the end. I served it over mashed potatoes. Thank you, Julesong, for a great dinner!

From: BoxO'Wine

On Feb 24, 2003

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.

From: frozenmargarita

On Feb 26, 2007

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