Best Pot Roast Braised With Mushrooms N Onions Sunday Dinner By Freda Recipes

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small 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 with mashed potatoes, meat and vegetables.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

POT ROAST BRAISED WITH MUSHROOMS N ONIONS, SUNDAY DINNER, BY FREDA

Steps:

• 1. Preheat Oven @ 350.
• 2. Dice bacon, cook Bacon in Dutch oven on top of stove. (but not crispy.) Remove bacon and set aside. Chop Onions, add to the same pan and cook, stir til just tender. Add Mushrooms and toss and stir til tender. remove from pan and set aside with the bacon. NOTE: Drain excess grease and "set aside" incase you need more for Braising roast, then use it.
• 3. combine the flour and Seasonings in a plate, Coat your roast well all sides.
• 4. add enough oil(use leftover grease here) to dutch oven and heat to hot. Add roast, and sear it brown on all sides.
• 5. Add: Bacon, Onions, & Mushrooms back into the same pan, with the roast. Add: Broth and Beer, (or if not using beer,) add 2 cups of the broth, to this pot.
• 6. Mix in small cup, 2 TBS left over seasoned Flour, with 1/4 cup COLD water, Whisk till no lumps, Pour into Dutch oven.
• 7. Place cover on this pot and cook in oven 3-4 hrs. Meat should be fork tender. Gravy should be thicken in the pan. ( Note: if too thick, add a little more Water or Broth to thin it down some.) you'll have perfect gravy and no lumps. if You want more salt and pepper season to your own tastes. Serving Suggestion; Serve with Your Favorite Mashed Potatoes, Rice, Noodles, and vegie or Salad. Compliments are always promissed to the cook on this meal.