Indulge in a hearty and comforting culinary experience with our exquisite Mushroom Pot Roast. This classic dish combines tender beef, succulent mushrooms, and a medley of flavorful vegetables in a rich and savory gravy. With three irresistible variations, this recipe offers a delightful journey for your taste buds. Dive into the original Mushroom Pot Roast, featuring a symphony of flavors from fresh mushrooms, aromatic herbs, and a robust red wine sauce. Embark on a vegetarian adventure with our delectable Vegetarian Mushroom Pot Roast, where hearty mushrooms take center stage, accompanied by a medley of colorful vegetables and a creamy mushroom sauce. And for a taste of the sea, try our extraordinary Seafood Mushroom Pot Roast, where succulent shrimp, tender fish, and briny mussels join forces with mushrooms in a luscious seafood stock. Each variation promises a unique and satisfying culinary adventure.
Let's cook with our recipes!
CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
PRESSURE-COOKER MUSHROOM POT ROAST
Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT
If you have only 60 seconds in which to load the crock pot, but want to come home to a great-smelling kitchen and a delicious meal, then try this. Goes great with mashed potatoes.
Provided by Don in Virginia
Categories Roast Beef
Time 8h2m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- First, place the roast in your crock pot.
- Then, sprinkle the onion soup mix on top of the roast.
- Finally, spread the undiluted soup on top.
- Cook on low.
POT ROAST CREAM OF MUSHROOM:
This is an easy pot roast to make with just salt and pepper as seasonings. This is a great recipe for a beginner cook. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Roast Beef
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
- Place roast onto the foil and salt and pepper both sides.
- Pour soup over top of roast.
- Bring up the sides of the foil and seal all of the edges very tightly.
- Place into oven at 350 degrees F. and cook for 1 hour.
- Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
- Unwrap roast and remove to a cutting board to slice the meat.
- Pour the delicious gravy into a bowl.
- Serve with mashed potatoes using the gravy for the meat and potatoes.
- Enjoy this YUMMY meal.
Nutrition Facts : Calories 937.2, Fat 71.4, SaturatedFat 28.1, Cholesterol 234.7, Sodium 729.4, Carbohydrate 5.5, Sugar 1.2, Protein 63.9
PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY
This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it!
Provided by Shelley Lee
Categories Roast Beef
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat on all sides in oil in cooker.
- Mix all other ingredients and add to cooker, coating meat.
- Cover and cook 50-60 minutes after control jiggles.
- Cool cooker normally for 5 minutes, then place under faucet to depressurize.
- The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.
POT ROAST WITH MUSHROOM GRAVY
-Tyler Sherman, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 915mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
MUSHROOM POT ROAST
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.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 272 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 376mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
RED WINE AND MUSHROOM CROCK POT ROAST BEEF
This is a recipe I created on my own. It is so simple, just prepare the ingredients, throw them in the crock pot before work and when you come home you will have the most tender roast beef you have ever eaten!
Provided by fuzzy_kitten
Categories Roast Beef
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in crock pot and season liberally with salt and pepper.
- Cook bacon in skillet until crispy.
- Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
- When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
- Set your crock pot at low for 7-8hrs.
- I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
- If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
- Remove the roast and transfer the remaining sauce to a sauce pan.
- Mix 1/2 cup of flour with 1 cup of cold water.
- Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
- Serve gravy over mashed potatoes.
POT ROAST WITH SHIITAKE MUSHROOM GRAVY
Asian style pot roast that is truly yummy. Can serve it Po Boy style also
Provided by barbara lentz
Categories Beef
Time 10h10m
Number Of Ingredients 21
Steps:
- 1. Place the dried mushrooms in boiling water and let soak for 30 minutes. Strain through a fine mesh strainer reserving the liquid. Squeeze the mushroom dry and slice. Set aside
- 2. Heat oil in a skillet and add the roast searing it on all sides. Transfer the roast to a slow cooker. Add the shallots to the skillet cook until softened. Add the garlic, ginger, salt, white pepper, the soaked mushrooms and the fresh mushrooms. Cook until browned. Add the wine and let cook until most has evaporated. Add the beef broth, reserved mushroom water and beef bouillon. Cook to mix well
- 3. Pour over the roast and cook on low for 8 to 10 hours. Remove roast from slow cooker and shred. Cover to keep warm.
- 4. Add the cooking liquid to a saucepan. Add the soy sauce, hoisin sauce, oyster sauce, and chili pepper. Bring to a boil. Mix the cornstarch with the water. Stir into the gravy to thicken. Mix the roast in with the gravy
- 5. Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions
MUSHROOM POT ROAST
Make and share this Mushroom Pot Roast recipe from Food.com.
Provided by Julesong
Categories Weeknight
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Coat meat with flour.
- In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
- Season with salt and pepper.
- Add 2 cups of sliced onion.
- Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf.
- Add to pot, simmer covered for 2 hours or until tender.
- Remove meat to platter.
- Discard bay leaf.
- Add 1/4 lb. fresh mushrooms.
- Blend 1/4 cup cold water with 2 tablespoons flour.
- Stir into juices.
- Cook and stir until thickened and bubbly.
- Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
- I usually double the gravy.
SLOW-COOKER MUSHROOM AND ONION POT ROAST SANDWICHES
Capture the down-home flavor of pot roast and gravy with a slow-cooked sandwich filling.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 8h5m
Yield 12
Number Of Ingredients 6
Steps:
- Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.
Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 750 mg
POT ROAST WITH MUSHROOM GRAVY
Steps:
- Cut slits in roast, using a sharp knife; push a garlic slice into each slit. Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess flour. Brown roast on all sides in hot oil over medium-high heat in a large Dutch oven. Stir together coffee, soup, and Worcestershire sauce; pour over roast. Top with onion. Reduce heat, cover, and simmer 3 hours and 40 minutes or until tender. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm. Combine cornstarch and 3 tablespoons water; stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened. Pour gravy over roast.
DILL POT ROAST WITH CREAMY MUSHROOM SAUCE
My crock pot saves me all the time on busy days. I love dill, I think it is under used and overlooked. This recipe uses my favorite herb in a special way.
Provided by Janis Reeves
Categories Roasts
Time 8h20m
Number Of Ingredients 14
Steps:
- 1. Prep ingredients. Chop fresh dill, cut onion halves in to quarters, chop celery stalks into 4 pieces, and quarter red potatoes.
- 2. Place salt, pepper, and dill in a small bowl and combine well. Run mixture all over the roast.
- 3. Place onion, celery, potatoes, water and vinegar in bottom of crock pot. Place roast on top veggies. Set on low for 8 hours.
- 4. Last 20 mins of cooking prepare gravy. Wipe down and slice mushrooms. In a large skillet heat oil over medium add mushroom and add salt and pepper. Cook until tender moisture releases from mushrooms. Add sour cream and turn heat to low. Let cook for 5 mins stirring occasionally.
- 5. Remove roast and serve with mushroom sauce along with veggies. Enjoy!!
POT ROAST MUSHROOM SOUP
Make and share this Pot Roast Mushroom Soup recipe from Food.com.
Provided by aronsinvest
Categories Stocks
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a pan.
- 2. Add the onions and saute until tender, about 5-7 minute.
- 3. Add the garlic and saute until fragrant, about 1 minute.
- 4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
- 5. Add the wine and deglaze the pan.
- 6. Add the broth and beef and simmer for 15 minutes.
- 7. Meanwhile melt the butter in another pan.
- 8. Mix in the flour and cook until golden brown.
- 9. Mix some of the flour mixture into the soup to thicken to the desired consistency.
Tips:
- Sear the beef roast in a large Dutch oven or stockpot over medium-high heat until browned on all sides. This step helps to develop flavor and color.
- Add the mushrooms, onions, garlic, and thyme to the pot and cook until the vegetables are softened. This step helps to create a flavorful base for the pot roast.
- Add the beef broth, red wine, Worcestershire sauce, and bay leaves to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
- Add the carrots and potatoes to the pot and cook until the vegetables are tender, about 30 minutes.
- Serve the pot roast with mashed potatoes, egg noodles, or rice.
Conclusion:
This Mushroom Pot Roast is a classic comfort food dish that is perfect for a cold winter day. The beef roast is braised in a flavorful broth with mushrooms, onions, garlic, thyme, and red wine. The meat is fall-apart tender and the vegetables are perfectly cooked. Serve this pot roast with mashed potatoes, egg noodles, or rice for a complete meal.
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