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Mushroom Pot Roast Recipe
Mushroom Pot Roast Recipe photo by Taste of Home

Mushroom Pot Roast Recipe

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Mushroom lovers will tingle with excitement when they see this tender, slow-cooked roast. My recipe calls for a 1/2-pound of fresh sliced mushrooms along with onion, garlic and other seasonings and ingredients.
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES: 8-10 servings

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 cups water
  • 1 large onion, chopped
  • 1 celery rib, sliced
  • 4 garlic cloves, peeled and sliced
  • 4 teaspoons beef bouillon granules
  • 2 bay leaves
  • 1/2 pound sliced fresh mushrooms

Nutritional Facts

5 ounces cooked beef equals 272 calories, 16 g fat (5 g saturated fat), 89 mg cholesterol, 376 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef. Yield: 8-10 servings.
Originally published as Mushroom Pot Roast in Country Extra May 2008, p49

Nutritional Facts

5 ounces cooked beef equals 272 calories, 16 g fat (5 g saturated fat), 89 mg cholesterol, 376 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Oct. 23, 2013

"This is sooooo good!"

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