Best Mushroom Gravy Pot Roast Recipes

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT

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.

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

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

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.

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.

POT ROAST WITH SHIITAKE MUSHROOM GRAVY

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

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.

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.

MUSHROOM GRAVY POT ROAST

Steps:

• Preheat oven to 325°F.
• Shake flour in oven bag; place in 13x9x2-inch baking pan.
• Add gravy mix and water to oven bag.
• Squeeze oven bag to blend in flour.
• Add onion and mushrooms to oven bag. Turn oven bag to coat ingredients with gravy.
• Rub roast with thyme, salt and pepper; place roast in oven bag.
• Close oven bag with nylon tie; cut six 1/2-inch slits in top of bag.
• Bake until roast is tender, 2 to 2 1/2 hours.
• Let roast rest for 5 minutes in the cooking bag prior to slicing.

POT ROAST WITH TOMATO MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees
• Spray the bottom of a roasting pan. Place roast in the pan and sprinkle with salt & pepper.
• Stir together the 3 soups and the worcestershire sauce and pour over the roast.
• Place the vegetables around the roast. Lightly salt & pepper the vegetables,cover tightly and bake.
• This can be done in a slower cooker as well, but the gravy comes out thin.