Burgundy Mushroom Pot Roast |
|
 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
|
Tender full of flavor very easy to make. Ingredients:
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 |
Directions:
1. 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.
2. Make sure to get all the edges I used tongs.
3. 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.
4. Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours.
5. 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.
6. I didnt even have to add anything to thicken it.
7. Then I left the top off the meat and let the meat and mushroom brown a bit on the top.
8. Delicious with mashed potatoes.
|
|