Mushroom Pot Roast Recipe

Name: Mushroom Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs blade pot roast, trimmed of fat; to taste 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; to taste wide egg noodles, cooked and drained

Servings: persons

3 -4 lbs blade pot roast, trimmed of fat
to taste 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
to taste wide egg noodles, cooked and drained

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

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 -4 lbs blade pot roast, trimmed of fat, to taste flour, 2 tablespoons olive oil, 2 cups sliced onions, and more.

Yes, Mushroom Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Pot Roast

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