On the first day of Thanksgiving
my family and I made.......
Pot Roast with Button Mushrooms
Ingredients
1 (3 to 4-pound) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
3 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
3/4 cup beef broth
Directions
Preheat oven to 350 degrees F.
Add the salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef broth into a bowl.
Pour over the roast.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Add the button mushrooms about 1 hour before the roast is done.
Pot Roast with Button Mushrooms
Ingredients
1 (3 to 4-pound) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
3 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
3/4 cup beef broth
Directions
Preheat oven to 350 degrees F.
Add the salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef broth into a bowl.
Pour over the roast.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Add the button mushrooms about 1 hour before the roast is done.
No comments:
Post a Comment