Sunday Pot Roast with Mushroom Gravy Recipe

Ingredients

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• Preheat oven to 325 degrees. shopping list
• Pat meat dry with paper towels and season well on all sides with salt and pepper. Heat oil in a large Dutch oven over med-high heat,add roast and brown well on all sides ,about 4 mins a side. shopping list
• Transfer meat to plate and add mushrooms. season with salt and pepper and cook,stirring occasionally,until browned and beginning to release liquid,about 5 mins. shopping list
• Add onions and broth and stir till combined. Nestle roast into vegetables,adding any juices released to the pot. Add beef broth,bring to simmer,cover and transfer to the oven to roast for 2-1/2 hours. Remove the lid,carefully flip meat and continue cooking for 30 mins,the meat should be for tender and the liquids reduced. shopping list
• Remove pot from oven,transfer meat to cutting board and tent with foil to keep warm. shopping list
• Let mushrooms and onions stand several mins. undisturbed to allow some of the beef fat to rise to surface. With large spoon,skim excess fat and discard. With ladle,add about 1-1/2 c of the mushrooms and onions and some cooking liquid to bowl of blender or food processor. Carefully puree mixture until very smooth. Pour puree back into pot and stir very well till combined;taste and adjust seasonings. shopping list
• To serve,slice pot roast and arrange on platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table. shopping list