Potroast with Vegetables in a Mushroom Sauce Recipe

Name: Potroast with Vegetables in a Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (30 ml). fat or oil; 1/4 cup (60 ml) flour; 1 tsp (5 ml) salt; 1/4 tsp (1 ml) pepper; 3-1/2 lbs (1.6 kg). or larger beef or pork roast; 1 package dry onion soup mix; 1 can cream of mushroom soup; 1/2 cup (125 ml) inexpensive whisky (I use Crown Royal); 1/2 cup (125 ml) water; 1/4 cup (60 ml) Worcestershire sauce (Lea & Perrins Preferred); 2 tsp (10 ml) or more minced garlic; 6 medium sized potatoes; 6 carrots; 1-1/6 onion; 1/2 lb (.2 kg). mushrooms

Servings: persons

2 tbsp (30 ml). fat or oil
1/4 cup (60 ml) flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
3-1/2 lbs (1.6 kg). or larger beef or pork roast
1 package dry onion soup mix
1 can cream of mushroom soup
1/2 cup (125 ml) inexpensive whisky (I use Crown Royal)
1/2 cup (125 ml) water
1/4 cup (60 ml) Worcestershire sauce (Lea & Perrins Preferred)
2 tsp (10 ml) or more minced garlic
6 medium sized potatoes
6 carrots
1-1/6 onion
1/2 lb (.2 kg). mushrooms

1
Season the flour with salt and pepper and pound the mixture into the meat with a rolling pin, try not to break the surface of the meat.
2
Brown meat on all sides in the hot fat or oil.
3
Place roast in pan.
4
Sprinkle onion soup mix over the top and spoon mushroom soup on top of that.
5
Pour in the whisky and Worcestershire and water.
6
Cut the potatoes into 1/2 inch slices.
7
Cut the carrots into two-inch lengths.
8
Cut the onion into 1/4 inch slices.
9
Put all the vegetables into the pan, along with the mushrooms & garlic, on and around the meat.
10
Cover with foil (or top of roasting pan) to allow room above the vegetables.
11
Place in oven at 325 degrees (175 C.) for 3 hours.

515

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tbsp (30 ml). fat or oil, 1/4 cup (60 ml) flour, 1 tsp (5 ml) salt, 1/4 tsp (1 ml) pepper, and more.

Yes, Potroast with Vegetables in a Mushroom Sauce falls under the Soups & Stews 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!

Potroast with Vegetables in a Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions