Pot Roast With Mushroom Gravy Best Recipes

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POT ROAST WITH MUSHROOM GRAVY

2022-09-28



Pot Roast with Mushroom Gravy image

-Tyler Sherman, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients:

  • 1 pound small red potatoes, halved
  • 2 cups fresh baby carrots
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, cut into six wedges
  • 2 celery ribs, cut into 1-inch pieces
  • 1 boneless beef chuck roast (3 pounds)
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (10-1/2 ounces) mushroom gravy
  • 1 package (1-1/2 ounces) beef stew seasoning mix

Steps:

  • Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over roast. , Cover and cook on low for 8-9 hours or until meat is tender.

Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 915mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY

2022-09-28



Sunday Dinner Pork Roast with Mushroom Gravy image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 31

Ingredients:

  • 1 (5 to 7 pound) pork loin or butt
  • 1 pound button or cremini mushrooms
  • 1 whole head garlic, cloves separated and peeled
  • 2 tablespoons teriyaki sauce
  • Emeril's Red Hot Sauce or other hot sauce
  • Salt
  • 1 tablespoon Essence, recipe follows
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 2 ribs celery, chopped
  • 1/2 medium green bell pepper, seeded and chopped
  • 1 teaspoon Worcestershire sauce
  • 6 tablespoons butter
  • 4 tablespoons flour
  • 1 medium yellow onion, finely chopped
  • 1/2 medium green bell pepper, seeded and finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, minced
  • 1/2 bunch green onions, green and white parts chopped separately
  • 2 cups rich beef stock
  • 1/2 cup heavy cream
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
  • Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
  • Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
  • While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
  • Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

2022-09-28



Pressure Cooker Pot Roast With Mushroom Gravy - Easy image

This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it!

Provided by Shelley Lee

Categories     Roast Beef

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients:

  • 3 lbs chuck roast, 2-3 inches thick
  • 2 tablespoons vegetable oil
  • 1 (1 7/8 ounce) envelope onion soup mix (or onion mushroom soup mix)
  • 2 (10 3/4 ounce) cans cream of mushroom soup
  • 1 cup water (or beef or chicken stock)

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.

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