Dilled Pot Roast In Mushroom Sauce Recipes

SUNDAY POT ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

SLOW COOKED DILLED POT ROAST

Steps:

• Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
• Place in slow cooking pot.
• Add water and vinegar.
• Cover and cook on low 7 to 9 hours or until tender.
• Remove meat from pot.
• Turn control to high.
• Dissolve flour in small amount of cold water; stir into meat drippings.
• Stir in additional 1 tsp dill weed.
• Cook on high about 10 minutes or until slightly thick.
• Stir in sour cream; turn off heat.
• Slice meat; serve with sauce.

POT ROAST WITH MUSHROOM SAUCE

Steps:

• Trim fat from Roast.
• Lightly coat an unheated large skillet with non stick cooking spray.
• Heat over medium heat.
• Add meat to skillet and brown on all sides.
• Place potatoes and carrots in 3 1/2 to 4 quart crockpot.
• Place browned meat on top of vegetables.
• In a small bowl stir together soup and tarragon or basil; pour over meat in crockpot.
• Cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
• To serve, transfer meat and vegetables to a serving platter.
• Stir sauce; spoon over meat and vegetables.

DILLED POT ROAST (CROCK POT)

Steps:

• If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
• In a large skillet brown roast on all sides in hot oil.
• Transfer to cooker.
• Add the water to cooker.
• Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
• Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
• Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
• Pour cooking juices into a glass measuring cup; skim off fat.
• Measure 1 cup of the reserved juices.
• For sauce, in a small saucepan stir together yogurt and flour until well combined.
• Stir in the 1 cup reserved cooking juices and remaining dillweed.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 minute more.
• Serve meat with sauce and noodles.

DILLED POT ROAST IN MUSHROOM SAUCE

Steps:

• Mix together salt, pepper, and dill. Pat the roast dry, then rub the seasoning all over. Place onion slices and clery in the bottom of the slow cooker. Pour water and 1/4 cup red wine over the vegetables. Place the roast on top of the vegetables. Cook on low for 8-10 hours. When roast is almost done, saute the mushrooms in an oiled pan over medium heat, stirring occasionally until the mushrooms are tender. Turn the heat on low and stir in the sour cream and remaining 1/4 cup red wine. Season with salt and pepper. Remove the roast from the slow cooker onto a serving plate. scoop out vegetables with a slotted spoon and serve with the roast. Stir in any drippings left in the slow cooker with the mushroom sauce. Pour mushroom sauce on top of the roast and serve. Enjoy!