Lets face it….I love anything with a pot roast vibe to it. Gravy and meat…what could be better during the fall and winter? Bonus – I make most of these in my crock pot too, so having this kind of dish on a week night is pretty easy to get done.
This is another old fashioned recipe that I have updated with some fresh veggies and eliminated the creamed canned soup and canned mushrooms. I’m not sure when I figured out that canned mushrooms were not something to be used in a slow cooker (or anyplace else that I can think of off hand), but once I went to fresh I can’t go back to the canned version. This is basically a pot roast with just onions and fresh mushrooms. I use different seasonings in this dish than in my basic pot roast recipe, and I put it on buttered egg noodles and add a scoop of sour cream to keep it traditional . I add the sour cream when I serve it to keep it from breaking in my sauce.
Here’s the list of ingredients:
- 2-3 lbs. boneless chuck roast
- 4 tbsp. butter
- 2-3 tbsp. olive oil
- Salt, granulated garlic, fresh cracked black pepper – plus more to taste later
- 1 cups yellow onion
- 1 1/2 to 2 lbs mixed mushrooms ( I use baby bellas and white)
- 1 cloves (about 1 teaspoons or so) minced garlic
- 1 tsp dried thyme
- 1 cups beef stock (I use low sodium)
- 1/4 c quick mix flour
- 1/4 cup beef stock
- 1 tsp bouillon
- 1 tsp Worcestershire sauce
- salt/pepper to taste
- 1/4 cup heavy cream
- prepared buttered egg noodles
Note: This version is done in a crock pot, but you can get the sane results in a 350 degree over for 2 1/2 to 3 hours.
Start by coating the roast on both sides in 1 tsp kosher salt and 1/2 tsp black pepper. Add 2-3 tbs. olive oil plus 4 tbs butter to a cast iron skillet over medium high heat. (Or use whatever large skillet you have to brown in). Once the skillet and butter are hot, add the roast and brown. While the roast is browning, brush the mushrooms with a wet paper towel to remove any dirt and slice, or take some help from the store and buy them already sliced – either works. Chop the onion and garlic and set aside. Once the beef is browned on both sides, remove it to a plate. Add the onions to the skillet for about 4 minutes or until they start to soften. Be sure to scape up all that good stuff left behind in the pan by the roast. Stir in the mushrooms and cook for another 3-4 minutes until they start to brown. At this point you can and a sprinkle of salt and a few turns of black pepper, along with the garlic and thyme. Stir things together and let that cook 1-2 minutes. Add about 3/4 of the veggies to the crock pot, then the beef, then the rest of the veggies on top of the beef. Mix together the beef broth, bouillon and Worcestershire sauce and add to the crock pot and yes, use a crock pot liner if you have them! Cook on low for 6-8 hours, or adjust it to high for 4-6 hours depending on your schedule.
Check the roast – it’s ready when the meat is very tender and you can pull it apart with a fork. At this point, I pull the roast out to a plate and separate the broth from the veggies. Shred or chop the roast up into the size chucks you like, then return to the crock pot. To thicken the sauce, heat the liquid up in a saucepot. Mix the quick flour with the 1/4 cup of beef broth in a measuring cup until it dissolves. Whisk into the stock to make a gravy and bring to a boil. Add a good splash of heavy cream, 1/4 cup or so. Add salt and pepper to taste and pour it over the meat and stir it in. Serve over buttered egg noodles and top with some sour cream and even some parsley if you want to have fancy beef stroganoff! 🙂 Enjoy!
Amy’s Kitchen 