Mushroom Pot Roast

Name: Mushroom Pot Roast
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 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

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.

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.