Sunday Pot Roast with Mushroom Gravy

Name: Sunday Pot Roast with Mushroom Gravy
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 kgs boneless beef bottom round roast; 2 kgs boneless beef bottom round roast; 454 grams cremini mushrooms, cleaned and quartered; 4 servings Kosher salt and freshly ground black pepper; 960 milliliters low-sodium beef broth; 2 Tbsps olive oil; 2 mediums yellow onions, halved and sliced

You can never have too many main course recipes, so give Sunday Pot Roast with Mushroom Gravy a try. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains around 108g of protein, 30g of fat, and a total of 759 calories. A mixture of beef bottom round roast, cremini mushrooms, beef broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours and 5 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Users who liked this recipe also liked Sunday Pot Roast with Mushroom Gravy, Pot Roast with Mushroom Gravy, and Pot Roast with Mushroom Gravy.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

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Oven

Pat the meat dry with paper towels and season well on all sides with salt and pepper.

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Salt And Pepper

Meat

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Paper Towels

Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side.

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Cooking Oil

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Dutch Oven

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.

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Salt And Pepper

Mushrooms

Meat

Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot.

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Vegetable

Onion

Broth

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Pot

Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours.

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Beef Broth

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Oven

Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.

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Meat

Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm.

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Meat

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Cutting Board

Aluminum Foil

Oven

Pot

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.

Ingredients you will need

Mushrooms

Beef Fat