Sunday Dinner Pork Roast With Mushroom Gravy Recipes

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SUNDAY PORK ROAST WITH MUSHROOM GRAVY



Sunday Pork Roast With Mushroom Gravy image

Make and share this Sunday Pork Roast With Mushroom Gravy recipe from Food.com.

Provided by emitpan

Categories     Pork

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 10

4 -5 lbs boston butt (shoulder roast)
20 ounces white mushrooms
1 cup chicken broth
2 tablespoons flour
1 onion, peeled and halved
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
2 teaspoons salt
1 teaspoon pepper
1 bay leaf

Steps:

  • Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
  • Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
  • While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
  • When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
  • Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
  • Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
  • Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
  • Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
  • Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
  • Slowly whisk in pan juices and bring to a boil.
  • Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.

Nutrition Facts : Calories 403.7, Fat 24.4, SaturatedFat 8.5, Cholesterol 119, Sodium 1022.5, Carbohydrate 7.5, Fiber 1.6, Sugar 2.8, Protein 37.8

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.

SUNDAY PORK ROAST



Sunday Pork Roast image

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. -Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 10

2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
4 tablespoons all-purpose flour, divided
1 bay leaf, finely crushed
1/2 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 boneless pork loin roast (3 to 4 pounds)
1/3 cup packed brown sugar

Steps:

  • Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SAVORY MUSHROOM & HERB PORK ROAST



Savory Mushroom & Herb Pork Roast image

For an extra treat with this moist, tender pork, crisp canned french-fried onion pieces in a dry skillet, then sprinkle over the top just before serving. Round it out with mashed potatoes or fluffy noodles. -Judy Clark, Addison, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 14

2 medium onions, chopped
16 fresh baby carrots
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
French-fried onions, optional

Steps:

  • Place onions and carrots in a 5-qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve pork with gravy. Sprinkle servings with French-fried onions if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts :

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