Mushroom Pot Roast Recipe

5 1 1
Mushroom Pot Roast Recipe
Mushroom Pot Roast Recipe photo by Taste of Home
Publisher Photo

Mushroom Pot Roast Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-3/4 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-3/4 hours

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

Directions

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.
Originally published as Mushroom Pot Roast in Country Extra May 2008, p49

Nutritional Facts

5 ounce-weight: 272 calories, 16g fat (5g saturated fat), 89mg cholesterol, 376mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 28g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
RaOwBe User ID: 705805 174059
Reviewed Oct. 23, 2013

"This is sooooo good!"

Loading Image