This mushroom pot roast is a fantastic meal to prepare for a family gathering. You can make it to surprise your guests, or if you want to have a filling, home-cooked meal. Either way, this recipe is not too hard to make and the results are delicious enough so that everyone will fall in love with this meal.
Try This Mushroom Pot Roast For Your Next Family Dinner
For this dish, you need pot roast trimmed of any fat, plus olive oil, onions, ketchup, apple cider, garlic, dry mustard, dried marjoram, dried rosemary, dried thyme, whole bay leaf, mushrooms, flour, and egg noodles.
If you need to substitute some of the ingredients, try using things like pork, chicken, red onions, tomato sauce, apple cider vinegar, regular mustard, allspice, cumin, paprika, red bell peppers, cornstarch, and rice. You can also switch the apple cider with a little red wine or a dark ale beer.
To begin, you will want to dust your pot roast with flour. This is key so that the meat becomes juicier and absorbs the sauce. You will need to cook everything over low heat for a while, so be sure to pick a big enough pot.
For freshness, add the mushrooms last, as they can turn slimy and shrink too much if cooked for too long. You can also make your pot roast more filling by adding potatoes, carrots, celery, peas, sweet potatoes, and shallots.
You can also plan and save your pot roast for a later time. Simply store it safely in a freezer container without the egg noodles. For warming up, thaw it in the fridge overnight, and warm up on the stove. Sprinkle some fresh parsley over the dish as well and if you feel like an extra kick, add some cayenne pepper.
Serve warm over the egg noodles, add a piece of baguette bread, and enjoy a glass of red wine!
Mushroom Pot Roast
4 lbs (512 g) pot roast, trimmed of fat flour
8 oz. (227 g) mushroom, whole
2 cups (256 g) sliced onion
1/3 cup (79 ml) apple cider
1/4 cup (59 ml) water
1/4 cup (59 ml) ketchup
1/4 tsp dry mustard
1/4 tsp dried marjoram
1/4 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 cup (59 ml) cold water
2 tbsp flour
2 tbsp olive oil
2 cloves garlic, minced
1 medium bay leaf
wide egg noodles, cooked and drained for serving
- Season roast with salt and pepper and then dust it with flour.
- Heat 2 tbsp of olive oil in a large pot over medium heat.
- Cook the roast for 3 minutes each side.
- Add in the onion with 1/4 cup (59 ml) of water, 1/4 cup (59 ml) ketchup, 1/3 cup (79 ml) apple cider, minced garlic, the 1/4 tsp dry mustard, marjoram, rosemary, thyme, and the bay leaf.
- Bring to simmer.
- Once simmering, lower the heat and put the lid on.
- Cook over low heat for 120 minutes.
- Drain the roast and set aside. Discard bay leaf.
- In a small mixing bowl, combine cornstarch with 2 tbsp of flour.
- Mix mushrooms into the pot with cornstarch mix.
- Cook until the sauce is thick.
- Adjust the seasoning of the sauce then drizzle over the roast.
- Serve warm over noodles.
Looking to try another healthy and delicious mushroom recipe? Check out this Potato Pierogis with Mushrooms recipe!