CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
_LOOKING AHEAD- POT ROAST DINNER
Number Of Ingredients 0
Steps:
- Cube left over roast. Combine Beef Stew ingredients omitting carrots and potatoes. Place in gallon freezer bag. Label and freeze. Add carrots and potatoes when ready to bake.
PRESSURE-COOKER MUSHROOM POT ROAST
Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
MAKE AHEAD POT ROAST WITH CREAM SAUCE
A very different way to serve pot roast - with a delicious garlic cream sauce. Cook the beef, slice and combine with the sauce, then bake when needed. A wonderful dish for guests and sooooo good!
Provided by Marie
Categories Roast Beef
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat slowly on all sides in oil in Dutch oven.
- Season generously with salt and pepper and add broth.
- Cover and simmer for about 3 hours or until meat is very tender.
- Remove meat from pan, let rest for 20 minutes, then slice thin.
- Do not use pan juices.
- For sauce, melt butter until it bubbles and browns slightly.
- Add cream, garlic, lemon juice and salt and pepper.
- Cook over medium heat for about 3 minutes.
- Spoon half of sauce in a glass 9 x 13 baking dish.
- Arrange meat slices overlapping in the sauce.
- Pour the remaining sauce over the top and refrigerate until ready to serve.
- Allow dish to set out for 30 minutes before baking.
- Heat through at 350° for about 30 minutes.
_LOOKING AHEAD- MUSHROOM POT ROAST
Number Of Ingredients 1
Steps:
- Shred leftover roast for South of the Border Wraps.
POT ROAST CREAM OF MUSHROOM:
This is an easy pot roast to make with just salt and pepper as seasonings. This is a great recipe for a beginner cook. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Roast Beef
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
- Place roast onto the foil and salt and pepper both sides.
- Pour soup over top of roast.
- Bring up the sides of the foil and seal all of the edges very tightly.
- Place into oven at 350 degrees F. and cook for 1 hour.
- Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
- Unwrap roast and remove to a cutting board to slice the meat.
- Pour the delicious gravy into a bowl.
- Serve with mashed potatoes using the gravy for the meat and potatoes.
- Enjoy this YUMMY meal.
Nutrition Facts : Calories 937.2, Fat 71.4, SaturatedFat 28.1, Cholesterol 234.7, Sodium 729.4, Carbohydrate 5.5, Sugar 1.2, Protein 63.9
POT ROAST WITH MUSHROOM SAUCE
Take 15 minutes in the morning to brown the roast then add it and veggies to the crockpot, then have a wonderful meal waiting for you when you get home.
Provided by janice brady
Categories One Dish Meal
Time 10h15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Trim fat from Roast.
- Lightly coat an unheated large skillet with non stick cooking spray.
- Heat over medium heat.
- Add meat to skillet and brown on all sides.
- Place potatoes and carrots in 3 1/2 to 4 quart crockpot.
- Place browned meat on top of vegetables.
- In a small bowl stir together soup and tarragon or basil; pour over meat in crockpot.
- Cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
- To serve, transfer meat and vegetables to a serving platter.
- Stir sauce; spoon over meat and vegetables.
Nutrition Facts : Calories 395.8, Fat 9.1, SaturatedFat 3.2, Cholesterol 77.5, Sodium 674.7, Carbohydrate 42.3, Fiber 5.5, Sugar 7.2, Protein 35.4
MUSHROOM POT ROAST
Mushroom lovers will tingle with excitement when they see this tender, slow-cooked roast. My recipe calls for a 1/2-pound of fresh sliced mushrooms along with onion, garlic and other seasonings and ingredients.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour., Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.
Nutrition Facts : Calories 272 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 376mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
MUSHROOM POT ROAST
Make and share this Mushroom Pot Roast recipe from Food.com.
Provided by Julesong
Categories Weeknight
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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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