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Sunday Pot Roast with Mushroom Gravy Recipe

Sunday Pot Roast with Mushroom Gravy

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Average Rating:

Total Reviews: 111

Showing 101-110 of 111

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  • on January 17, 2010

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    My understanding from the recipe is that once you flip the meat, you will not put the lid back on for the last 30 minutes. I also noticed when watching the episode that when Claire removed her roast from the oven, there was no lid on the pot. That is how I will make this recipe.

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  • on January 17, 2010

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    Yummy and easy. My gravy did not come out thick like Claire though. Also made the mash my son's only "complain was those were really creamy. Wow!

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  • on January 17, 2010

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    This is a great pot roast recipe! I loved the flavor w/ the onions and mushrooms - I was confused by the cover or not to cover for the last 30 mins - will not cover next time I make this - my gravy was not as thick as on the show.

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  • on January 17, 2010

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    The pot roast was delicious. I also made the potato-parsnip mash (delish as well and the yorkshire pudding from one of her other shows. I really like the yorkshire pudding and it went well with this meal.

    The pot roast was so tender you didn't need a knife - it looked perfect and the gravy was wonderful. We had so much extra gravy I froze it to use when we have mashed potatoes with a meat that doesn't lend itself to gravy.

    Highly recommend this. You could also prepare it partially ahead and finish if you didn't have all the time you needed.

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  • on January 17, 2010

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    If you like pot roast, it doesn't get much easier than this recipe. I make it in a crockpot and added 1/4 cup of tapioca to the recipe before cooking so I didn't have to dirty the food processor. The roast had great flavor and I love mushrooms so that was an added bonus! Highly recommended....and easy!

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  • on January 17, 2010

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    I carefully reread the recipe over just now. At the point where you flip the roast, the recipe says to remove lid, flip roast and let cook for an additional 30 mins. It goes on to say that at the end of the 30 mins, the liquid should be reduced. It doesn't say to put the lid back on. I'm betting that it is to be lidless the last 30 minutes. Hope so because when I make this sometime this week, that is how I am going to do it.

    I am one of those people who thinks the idea of pot roast sounds savory and enticing, but then when I eat it, I don't much care for it. I have tried scads of recipes to find a pot roast that lives up to the images in my mind. If this one doesn't suit my fancy, I'm pretty much done with pot roast.

    Elizabeth

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  • on January 17, 2010

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    On the show she did not cover the pot before it went in the oven...but on this recipe it says to cover. I saw someone posted that her sauce wasn't as thick with the top on. Maybe the typed recipe is wrong??

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  • on January 17, 2010

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    Claire's gravy looked a lot thicker than mine. I think now that the last half hour of cooking should have been uncovered? The recipe didn't say and I didn't see what was done on the show. This was good, but I'm not sure I would make it again.

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  • on January 16, 2010

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    I watched this episode this morning and immediatly thought of it when I saw a gorgeous roast at the store this afternoon! I added 6 cloves of chopped garlic when I sauted' the mushrooms and it was wonderful!! For people who don't like mushrooms much, just throw them all in the food processor at the end so the gravy is smooth!

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  • on January 16, 2010

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    My home smells of my childhood. The roast was delicious and the potato & parsnip mash was devine! I highly recommend these recipes. I have three teenagers and a hungry husband. Everyone was happy and there were even leftovers for another meal. Can't beat that in this economy...especially when the food was so good!

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