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Burgundy Mushroom Pot Roast Recipe

March 23rd, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3lbschuck roast
  2. 1/4cupflour
  3. 1/4teaspoongarlic powder
  4. 1/4teaspoonsalt
  5. 1/4teaspoonpepper
  6. 2tablespoonsolive oil
  7. 1packetonion gravy mix
  8. 1packet peppercorngravy mix(can also use brown)
  9. 2cupsred wine
  10. 1/4cupwater
  11. 1cupsliced 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 didn’t 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.

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