BURGUNDY MUSHROOM POT ROAST

Burgundy Mushroom Pot Roast image

Provided by dageret

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs chuck roast
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 packet onion gravy mix
1 packet peppercorn gravy mix (can also use brown)
2 cups red wine
1/4 cup water
1 cup sliced mushrooms

Steps:

Take flour salt, pepper and garlic mix together dip meat into flour mix then sear at high heat in olive oil 1 tbsp for each side.
Make sure to get all the edges I used tongs.
Once done mix all the remaining ingredients except the mushrooms in to a Pyrex and mix gently add the meat to the mix careful not to splash.
Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours.
About twenty minutes before it was completely done I took it out and scooped about two cups of the liquid into a sauce pan added more mushrooms and it became wonderful gravy just heating it up.
I didn’t even have to add anything to thicken it.
Then I left the top off the meat and let the meat and mushroom brown a bit on the top.
Delicious with mashed potatoes.

Nutrition Facts : Calories 706.9, Fat 49, SaturatedFat 18.6, Cholesterol 156.5, Sodium 234.9, Carbohydrate 6.5, Fiber 0.3, Sugar 0.7, Protein 42.7