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Mushroom Pot Roast

 Mushroom Pot Roast
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.
8-10 ServingsPrep: 15 min. Cook: 1-3/4 hours


  • 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


  • 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.
  • 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.
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.

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Mushroom Pot Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.