Country Chuck Roast With Mushroom Gravy Recipe 335 Food

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE

Steps:

• Pre-heat your oven to 400 °F.
• Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
• Place the mushrooms and onion around the chuck roast.
• Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
• Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
• Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
• Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

Steps:

• Brown meat on all sides in oil in cooker.
• Mix all other ingredients and add to cooker, coating meat.
• Cover and cook 50-60 minutes after control jiggles.
• Cool cooker normally for 5 minutes, then place under faucet to depressurize.
• The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

SUNDAY POT ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

COUNTRY CHUCK ROAST WITH ONION GRAVY

Steps:

• Rub the salt, pepper, and brown sugar into all the sides of the roast.
• Place the meat and the whole onion into an roasting pan.
• Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
• Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
• Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
• Cover the pan if the meat looks like it is drying out.
• Chop the onion into the gravy before serving.

CHUCK ROAST WITH ONION MUSHROOM GRAVY

Steps:

• 1. Line a 9X13 pan with enough heavy duty aluminum foil to cover the bottom and wrap completely around the roast. Place the roast in the center of the foil and spread steak sauce over the top.
• 2. Sprinkle dry onion soup mix over top of roast and pour the can of mushroom soup over it.
• 3. Wrap the foil over entire roast and seal tightly. place in preheated 350 degree oven for 4 hours (don't peek). Remove from oven and let stand for 10 minutes before opening and be careful of escaping steam. This recipe can be increased to serve more people and you can experiment with Beefy dry onion soup, Beefy mushroom soup, etc.

COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY RECIPE - (3.3/5)

Steps:

• WIth a sharp knife, cut 6 1 in slits in meat; insert a garlic clove half into each slit. Combine brown sugar, salt & pepper; rub over roast. In ovenproof Dutch oven over med heat, brown roast in oil on all sides. Add onion, beef consommé, Worcestershire sauce, mustard, bay leaf & browning sauce if desired. Cover & bake at 350 for 1 3/4 - 2 1/4 hrs until meat is tender. Remove roast to serving platter; keep warm. Discard bay leaf. Add mushrooms, beer & thyme to the pan. Bring to boil over med high heat. Cook until liquid is reduced by half. Combine cornstarch & water until smooth; gradually stir into pan. Bring to boil; cook & stir for 2 min until thickened. Serve with roast.

COWBOY CHUCK ROAST WITH ONION GRAVY

Steps:

• Trim fat from beef. Season beef on all sides with salt and pepper.
• In a 5-quart Dutch oven brown beef on all sides in hot oil.
• Remove beef from Dutch oven and set aside.
• In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
• Stir in garlic; cook 1 to 2 minutes or until fragrant.
• Place beef on onion mixture.
• Add coffee, tomatoes, and mole sauce.
• Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

COUNTRY STYLE POT ROAST WITH GRAVY

Steps:

• Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
• Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.
• Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
• Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.
• Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.