Country Chuck Roast With Mushroom Gravy Recipes

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SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels 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 liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. 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 or food processor. 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.

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE



Creamy Mushroom Beef Chuck Roast Recipe image

Take a tough chuck roast, slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy - ALL in one roaster!

Provided by Karlynn Johnston

Categories     Main Course

Time 5h5m

Number Of Ingredients 7

5 pounds chuck roast
1 tablespoon olive oil
one 454 grams package of white or cremini mushrooms
1 large yellow onion, chopped
one 1 ounce package dry onion soup mix
two 10.75 ounce can of cream of mushroom soup
1 1/4 cups water

Steps:

  • Pre-heat your oven to 400 °F.
  • Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
  • Place the mushrooms and onion around the chuck roast.
  • Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
  • Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
  • Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
  • Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Nutrition Facts : ServingSize 8 g, Calories 781 kcal, Carbohydrate 13 g, Protein 77 g, Fat 46 g, SaturatedFat 20 g, Cholesterol 273 mg, Sodium 1794 mg, Sugar 2 g

COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY



Country Chuck Roast with Mushroom Gravy image

This tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. -Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 17

1 boneless beef chuck roast (2-1/2 to 3 pounds)
3 garlic cloves, halved
1 tablespoon brown sugar
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large sweet onion, quartered
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 tablespoons Worcestershire sauce
1 tablespoon stone-ground mustard
1 bay leaf
3 to 4 drops browning sauce, optional
1/2 pound sliced fresh mushrooms
1 bottle (12 ounces) light beer or nonalcoholic beer
1 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast., In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired., Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm., Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 326 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 750mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

COUNTRY CHUCK ROAST WITH ONION GRAVY



Country Chuck Roast with Onion Gravy image

This was originally my great grandmother's recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine.

Provided by Mercy

Categories     Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs chuck roast
1 tablespoon brown sugar
salt and pepper (this is for the roast)
1 large onion, peeled and whole
5 cups water
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Rub the salt, pepper, and brown sugar into all the sides of the roast.
  • Place the meat and the whole onion into an roasting pan.
  • Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
  • Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
  • Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
  • Cover the pan if the meat looks like it is drying out.
  • Chop the onion into the gravy before serving.

Nutrition Facts : Calories 360.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 149.7, Sodium 625.6, Carbohydrate 10.2, Fiber 0.6, Sugar 2.5, Protein 48.9

COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY RECIPE - (3.3/5)



Country Chuck Roast with Mushroom Gravy Recipe - (3.3/5) image

Provided by á-178825

Number Of Ingredients 17

2 1/2 - 3 lb boneless beef chuck roast
3 garlic cloves, halved
1 T brown sugar
1 1/2 t kosher salt
1/2 t pepper
2 T EVOO
1 lg sweet onion, quartered
10 1/2 oz can condensed beef consommé, undiluted
2 T Worcestershire sauce
1 T stone ground mustard
1 bay leaf
3-4 drops browning sauce, optional
1/2 lb sliced fresh mushrooms
12 oz bottle light beer
1 t dried thyme
3 T cornstarch
3 T cold water

Steps:

  • WIth a sharp knife, cut 6 1 in slits in meat; insert a garlic clove half into each slit. Combine brown sugar, salt & pepper; rub over roast. In ovenproof Dutch oven over med heat, brown roast in oil on all sides. Add onion, beef consommé, Worcestershire sauce, mustard, bay leaf & browning sauce if desired. Cover & bake at 350 for 1 3/4 - 2 1/4 hrs until meat is tender. Remove roast to serving platter; keep warm. Discard bay leaf. Add mushrooms, beer & thyme to the pan. Bring to boil over med high heat. Cook until liquid is reduced by half. Combine cornstarch & water until smooth; gradually stir into pan. Bring to boil; cook & stir for 2 min until thickened. Serve with roast.

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