Mushroom Pot Roast

Southern Living
4 servings


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1 (2- to 3-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/4 cup water
1/4 cup ketchup
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dry mustard
2 garlic cloves, minced
1/2 cup dry sherry
1 bay leaf
1 medium onion, thinly sliced
1/2 pound fresh mushrooms, thinly sliced
1/4 cup water
2 tablespoons all-purpose flour


Sprinkle roast with salt, pepper, and 2 tablespoons flour. Brown all sides of roast in hot oil in a large Dutch oven.

Combine 1/4 cup water and next 8 ingredients; pour over roast. Add onion. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 1/2 hours.

Add mushrooms; cover and simmer 1 more hour or until roast is tender.

Remove roast, reserving liquid in Dutch oven. Combine 1/4 cup water and 2 tablespoons flour, stirring until smooth. Add flour mixture to liquid in Dutch oven, stirring constantly. Bring to a boil over medium heat; boil, stirring constantly, until gravy thickens. Serve gravy with roast.

NOTE: A pressure cooker will cook this raost in about 40 minutes. Prepare roast as directed, adding all ingredients to cooker. Close lid, and follow manufacturers directions.

Created date

October 2003