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Sunday Pot Roast with Mushroom Gravy Recipe

Sunday Pot Roast with Mushroom Gravy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (111)

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Average Rating:

Total Reviews: 111

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  • on May 15, 2013

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    The recipe was very simple, the only addition I made was garlic. The meat was really tender, the gravy rich, thick and very tasty. This is a dish I would certainly make again.

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  • on February 19, 2013

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    Talk about AWESOME, I didnt have a beef roast But I did have some Venison steaks and Chops toook out about 4Lbs of those and followed the recipe, I couldnt find the Mushrooms it asked for so I used Baby Bellas Instead. I made some Noodles from Scratch and Added those to the mix. It turned out Fabulous. . .
    I will Definatly be useing this Recipe again

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  • on January 07, 2013

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    My husband and I loved it!!! It was the BEST pot roast I have ever made!!! I've always wanted to make a beautiful pot roast like I've seen on tv. Most of the time it came out over cooked and dry. I had never tried cooking it in the oven before and I was sooooo happy with the result. I did add a dash of Worchestershire sauce to the ingredients for a little extra flavor and it was FABULOUS!! Thanks Claire!

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  • on December 29, 2012

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    Excellent. Only had porcini (dried mushrooms on hand, but reconstituted them and threw them in with the onions and two cut up carrots. Cooked roast for the 2 1/2 hrs as stated, removed lid/turned over, finished with a nice thick broth which I then threw all of it into the Vitamix and no other seasonings needed for my taste. Great! Will make again.

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  • on December 18, 2012

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    I have been making this recipe monthly for a couple years as it’s become a family favorite. I add a teaspoon of cornstarch (dissolved in a little cold water to the gravy to thicken it. Then I heat the gravy for a few minutes before putting it the blender.

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  • on October 16, 2012

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    This recipe had 105 reviews with and average 5* so it could only be great! NOT!! The meat was moist and tender but not particularly flavorful. The gravy was a disaster. Way too much liquid for one and bland for another. First, I pureed all the veggies then I doctored it with worcestershire and kitchen bouquet and wish I had beef bouillon. I had to really boil it down but we wanted to eat so it was still thin even with adding flour. It was okay. After we ate I boiled down the leftovers and it got nicely thickened but still lacked that WOW flavor.

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  • on September 01, 2012

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    This was so delicious. I couldn't believe how much flavor was in this roast with only using 5 ingredients! I try to make a recipe exactly how it states the 1st time but I did have to substitute a smaller chuck roast and baby bella mushrooms because of what I could find in my supermarket. The meat was very tender and fell apart easily. I shortened the cooking time by 1/2 hr. since I had a smaller roast. My only complaint is that blending the mushrooms and onions didn't make it very thick like it showed on the show. I had to thicken it with flour. Next time I would take out the mushrooms and onions and serve them as a side dish and just thicken the broth like a regular gravy. Still an outstanding recipe that I will make again.

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  • on August 03, 2012

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    Delicious!

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  • on July 27, 2012

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    loved it. can't wait to have a hot beef sandwich tomorrow! this made a nice amount of gravy, which we like. meat just falls apart and has great flavor. used the immersion blender after i took the meat out, i did thicken a little with cornstarch and a grated raw potato. ( the potato i added the last hour. made mashed potatoes and some glazed carrots, YUM!! I made this in the crock pot, but, browned the meat on the stove first. thanx Claire!!

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  • on July 15, 2012

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    It was easy and turned out great! The gravy didn't turn out very thick, but my whole family loved it anyway.

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