Instead of regular gravy, turn the cooking juices of the Pot Roast into a wonderful sauce by pureeing part of the ingredients then adding them back into the pot juices.
Preheat the oven to 325 degrees.
Pat the meat dry 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 their liquid, about 5 minutes.
Add the Onions and stir to combine. 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. 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. Serve along side your favorite Mashed Potatoes or Roasted Vegetable mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 26 | ||
Calories from Fat: 7 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 326.3mg | 11 % | |
Potassium 147mg | 4 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.6g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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