Pot Roast With Tomato Mushroom Gravy 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.

POT ROAST AND VEGETABLE GRAVY

Steps:

• Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
• Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
• Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
• Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
• Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
• Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil.

POT ROAST WITH TOMATO MUSHROOM GRAVY

Steps:

• Pre-heat oven 350 degrees f.
• Place meat in roasting pan which has a tight fitting lid. Lightly salt and pepper. Mix the soups and the worcestershire sauce together and pour over meat. Arrange the carrots and potatoes around the meat and lightly salt and pepper. Cover and bake 1 & 1/2 hours for the 1st pound of meat and 15 to 20 minutes each additional pound, depending on the cut of meat.
• Let sit for approximately 15 minutes before cutting.
• Sometimes I will add some thawed frozen peas the last 20 - 30 minutes
• This can be done in a slow cooker, but the gravy will need thickened.
• If you prefer, you can use the potatoes to make mashed; the gravy is excellent for topping mashed potatoes.

MOTHER'S POT ROAST

Steps:

• Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
• After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
• Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY

Steps:

• Trim the fat off of the roast.
• Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
• Seal and marinate overnight, turning the bag at least once.
• Bring the beef broth to a boil in a small saucepan.
• Add the dried mushrooms, stir, cover and remove from heat.
• Let sit for 20 minutes.
• Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
• Remove the roast from the bag, and save the remaining marinade.
• Press the cracked black pepper into both sides of the roast.
• Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
• Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
• Heat the olive oil in a large skillet over medium high.
• Add the roast and brown well on all sides.
• Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
• Scrape the bottom of the skillet to remove the brown bits into the crock pot.
• Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
• Place the roast and veggies on a serving platter and keep warm.
• Reserve the liquid in the crock pot.
• Place flour in a small bowl.
• Gradually add the water and stir with a fork until well blended.
• Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
• Serve the gravy with the roast.

SLOW COOKER POT ROAST WITH TOMATO-BASED GRAVY RECIPE

Steps:

• Preheat a large saute pan over medium-high heat. ◾Place the flour in a shallow bowl and coat the beef, making sure that the flour adheres to the beef and any excess falls off. ◾Add the canola oil to the saute pan once hot and then add the beef. Brown on all sides, for 10-15 minutes total, flipping carefully after 7-8 minutes. Remove the roast from the pan, keeping the stove on. ◾Add the onion, carrots and celery. Sprinkle with salt and black pepper and saute until cooked through and tender, about 8 minutes. Add the garlic and cook for an additional minute. Remove the pan from heat. ◾Heat your slow cooker to low (if you are cooking for 7-8 hours) or high (if you are cooking for 3-4 hours). Add the sautéed veggies to the slow cooker. Add the tomatoes, beef broth, red wine, thyme, rosemary, oregano, parsley and granulated sugar. Sprinkle with salt and pepper. Stir to combine. Add the beef to the slow cooker and cover. Cook for 7-8 hours on low or 3-4 hours on high. ◾When the beef has cooked, remove the beef from the slow cooker and cover with foil, leaving the slow cooker on. Increase the setting to high, if not set to it already. Add the cornstarch and water mixture to the slow cooker with the sauce and whisk to combine. Continue to whisk until the sauce has thickened substantially, about 2-3 minutes. If you find that the gravy isn't thick enough for you, feel free to add more cornstarch mixture until you reach the consistency you desire. ◾Serve the beef with the gravy and enjoy!

POT ROAST WITH MUSHROOM GRAVY

Steps:

• Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over roast. , Cover and cook on low for 8-9 hours or until meat is tender.

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.

OVEN POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
• In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
• In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
• Cover and bake in preheated oven for 3 hours or until desired doneness.