Beef Roast With Sweet Potatoes and Mushrooms

We had a rainy weekend and so I fabricated comfort food–pot roast. My go-to Pot Roast recipe is always a hit but I wanted to try something new this fourth dimension. Instead of using carrots, celery, and potatoes, I merely used thyme, onions, and mushrooms in the broth while the roast cooked. The house smelled heavenly all afternoon and had our mouths watering past the time dinner was ready. The beefiness turned out tender and juicy and the sauce was delicious! We all enjoyed this pot roast and it paired nicely with the Baked Parmesan Tomato Slices and the Roasted Garlic Mashed Red Potatoes.

How to Make a Pot Roast with Mushrooms

Preheat the oven to 300 degrees. Heat half the olive oil in a Dutch oven over medium-loftier heat.

Season both sides of the chuck roast well with sea salt, freshly cracked pepper, and garlic powder to taste. Sprinkle the flour over each side of the roast.

Place the roast into the HOT Dutch oven and brown on all sides for a few minutes, until all sides are seared. Remove from the Dutch oven and place on a plate covered loosely by tin foil. Set aside.

Heat the remaining olive oil in the Dutch oven. Add together the onions and melt, stirring occasionally, for three-4 minutes. Add the mushrooms, fresh thyme, and crushed red pepper flakes. Cook, stirring occasionally, for three-iv minutes. Add the minced garlic and melt, stirring constantly, for ane infinitesimal. Add the broth and season with sea salt and freshly cracked pepper, to sense of taste, then cover with a lid and place into the oven for 3 1/ii hours, making sure to gently flip the roast over every 45 minutes. Remove from the oven and let the roast residuum on a platter with a tin foil tent.

Spoon out the grease from the height of the liquid and discard. Place the Dutch oven back on the stovetop over medium-high oestrus. Cook, stirring occasionally until the liquid is reduced by half. Sense of taste and flavour with sea salt and freshly cracked pepper, to taste. Identify the roast back into the sauce, to coat. Remove roast and slice before placing on a serving plate. Spoon the sauce over the top of the sliced roast and then sprinkle the acme with fresh parsley. Serve immediately. Relish.

Pot Roast with Mushrooms

Prep Time: 15 minutes

Cook Fourth dimension: 3 hours twoscore minutes

Total Time: iii hours 55 minutes

Servings: 6 -8

• ii tbsp olive oil divided
• two lb chuck roast
• Ocean salt and freshly croaky pepper to taste
• Garlic powder to sense of taste
• 1 pocket-sized sweetness yellow onion diced
• eight oz push button mushrooms quartered
• 1 tsp fresh thyme leaves
• Pinch of crushed red pepper
• 3 large cloves of garlic minced
• 2 cups of beef broth

• Preheat the oven to 300 degrees. Oestrus half the olive oil in a Dutch oven over medium-loftier estrus.

• Flavor both sides of the chuck roast well with sea salt, freshly cracked pepper, and garlic powder to taste. Sprinkle the flour over each side of the roast.

• Place the roast into the HOT Dutch oven and brown on all sides for a few minutes, until all sides are seared. Remove from the Dutch oven and place on a plate covered loosely by tin foil. Set bated.

• Heat the remaining olive oil in the Dutch oven. Add the onions and melt, stirring occasionally, for three-4 minutes. Add together the mushrooms, fresh thyme, and crushed ruby pepper flakes. Cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for ane minute. Add together the goop and flavor with sea salt and freshly cracked pepper, to taste, then cover with a hat and identify into the oven for 3 1/two hours, making sure to gently flip the roast over every 45 minutes. Remove from the oven and let the roast remainder on a platter with a tin foil tent.

• Spoon out the grease from the top of the liquid and discard. Identify the Dutch oven back on the stovetop over medium-high heat. Cook, stirring occasionally until the liquid is reduced by half. Taste and flavour with sea salt and freshly croaky pepper, to taste. Identify the roast back into the sauce, to coat. Remove roast and slice earlier placing on a serving plate. Spoon the sauce over the top of the sliced roast so sprinkle the top with fresh parsley. Serve immediately. Enjoy.

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Source: https://fortheloveofcooking.net/2014/12/pot-roast-with-mushrooms.html

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