Sunday, August 16, 2009

Pot Roast with Mushrooms

This pot roast recipe includes onions, mushrooms, garlic, and herbs, along with other seasonings and ingredients.

  • 1 beef pot roast, about 3 to 4 pounds
  • flour
  • 2 tablespoons oil
  • salt and pepper
  • 2 medium onions, halved and sliced
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1/4 cup cooking sherry
  • 1 clove garlic, minced
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon rosemary, crumbled
  • 1/4 teaspoon ground marjoram
  • 1 small bay leaf
  • 1 can (4 to 6 ounces) sliced mushrooms with liquid
  • 1 tablespoon flour blended with 3 tablespoons cold water


Trim roast then dredge in flour. Heat oil in a Dutch oven over medium heat; brown the beef on all sides. Season with salt and pepper. Add onions. Combine the water, ketchup, sherry, garlic, seasonings, and bay leaf; add to the pot. Cover and cook over low heat for 2 1/2 hours, or until tender. Add mushrooms with their liquid and heat through. Remove meat to a warm platter. Skim fat off pan juices. Stir in flour and water mixture, cooking and stirring until sauce is thickened. Serve over the pot roast.
Serves 6 to 8.

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I love beef. One of the best pot roast I’ve tasted is in Kafe Kapitan in Marikina.

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