Mushroom Pot Roast Recipe

Name: Mushroom Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2- to 3-pound) boneless beef chuck roast; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 1/4 cup water; 1/4 cup ketchup; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/4 teaspoon dry mustard; 2 garlic cloves, minced; 1/2 cup dry sherry; 1 bay leaf; 1 medium onion, thinly sliced; 1/2 pound fresh mushrooms, thinly sliced; 1/4 cup water; 2 tablespoons all-purpose flour

Servings: persons

1 (2- to 3-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/4 cup water
1/4 cup ketchup
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dry mustard
2 garlic cloves, minced
1/2 cup dry sherry
1 bay leaf
1 medium onion, thinly sliced
1/2 pound fresh mushrooms, thinly sliced
1/4 cup water
2 tablespoons all-purpose flour

1
Sprinkle roast with salt, pepper, and 2 tablespoons flour. Brown all sides of roast in hot oil in a large Dutch oven.
2
Combine 1/4 cup water and next 8 ingredients; pour over roast. Add onion. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 1/2 hours.
3
Add mushrooms; cover and simmer 1 more hour or until roast is tender.
4
Remove roast, reserving liquid in Dutch oven. Combine 1/4 cup water and 2 tablespoons flour, stirring until smooth. Add flour mixture to liquid in Dutch oven, stirring constantly. Bring to a boil over medium heat; boil, stirring constantly, until gravy thickens. Serve gravy with roast.
5
NOTE: A pressure cooker will cook this raost in about 40 minutes. Prepare roast as directed, adding all ingredients to cooker. Close lid, and follow manufacturers directions.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (2- to 3-pound) boneless beef chuck roast, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 2 tablespoons all-purpose flour, 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.

That's it — enjoy your meal!

Mushroom Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions