Sunday Pot Roast With Mushroom Gravy Recipes

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MUSHROOM GRAVY POT ROAST



Mushroom Gravy Pot Roast image

This recipe is from the reynoldskitchens.com website. This roast is baked in a large oven roasting bag. I love these roasting bags and next to a crockpot, this is my favorite method for making pot roast and other recipes as well. Cleanup is a breeze too, which is always a top priority to me. I like to add potatoes and baby carrots to the roasting bag to cook along with the roast beef. Dinner in a dish. It just doesn't get any easier than this. NOTE: If you wish to have plenty of gravy, I recommend doubling all ingredients with the exception of the roast beef.

Provided by Happy Hippie

Categories     Roast Beef

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 oven cooking bag, large size
1/4 cup flour
1 (3/4-1 ounce) package brown gravy mix
1/2 cup water
1 medium onion, sliced
2 (4 1/2 ounce) jars sliced mushrooms, drained
3 -5 lbs boneless beef chuck roast, fat trimmed
1/2 teaspoon dried thyme leaves, and
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 627.6, Fat 44.9, SaturatedFat 18.1, Cholesterol 156.6, Sodium 502.5, Carbohydrate 9.4, Fiber 0.9, Sugar 1.5, Protein 44.1

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