Sunday Pot Roast with Mushroom Gravy
If you have about 3 hours and 5 minutes to spend in the kitchen, Sunday Pot Roast with Mushroom Gravy might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. For $5.93 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 124 calories, 7g of protein, and 7g of fat. This recipe serves 4. 51 person have tried and liked this recipe. It is brought to you by Foodnetwork. It works well as a pricey main course. If you have low sodium beef broth, yellow onions, kosher salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Pot Roast with Mushroom Gravy, Pot Roast with Mushroom Gravy, and Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 180 minutes
Ingredients:
1 (4 to 5-pound) boneless beef bottom round roast
1 pound cremini mushrooms, cleaned and quartered
Kosher salt and freshly ground black pepper
4 cups low-sodium beef broth
2 tablespoons olive oil
2 medium yellow onions, halved and sliced
Equipment:
oven
paper towels
dutch oven
pot
cutting board
aluminum foil
food processor
blender
ladle
bowl
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 325 degrees F.
3. Pat the meat dry with paper towels and season well on all sides with salt and pepper.
4. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side.
5. 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.
6. Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot.
7. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours.
8. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
9. Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm.
10. 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.
11. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
12. To serve, slice the pot roast and arrange on a serving platter.
13. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
Nutrition Information:
covered percent of daily need
