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This tender, savory roast practically melts in your mouth. It looks a bit more complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
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Nutritional Facts 4 ounces cooked beef with 1/3 cup gravy equals 326 calories, 17 g fat (6 g saturated fat), 92 mg cholesterol, 750 mg sodium, 11 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Country Chuck Roast with Mushroom Gravy in Simple & Delicious December/January 2012, p39
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Reviewed on Jan. 22, 2012 by collegeave
This was the best sauce I have ever tasted. I didn't have the consume so when I looked it up it said beef broth and tomato paste so I added 10 oz water and a small can of tomato paste. Everything else I did as followed. YUMMY I did add carrots and green beans after the roast had cooked a while. Served with mash potatoes.
Reviewed on Jan. 09, 2012 by ezondii
O.K. - I'm lazy but this still came out great, and the family asked this to go into a regular rotation. I prepared the roast, but didn't brown it - I threw it in a dutch oven with carrots and red potatoes. Oven roasted for a little over two hours, then put meat and veggies aside in warm oven while I finished the sauce. The garlic and thyme really make this tasty and unique. Maybe not as pretty as pre-browning the roast, but VERY GOOD without to much extra fuss.
Reviewed on Jan. 04, 2012 by sink
This was a delicious, easy and inexpensive recipe. The sauce was delicious and there was lots of it.
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