Alright. You hate mushrooms. So... leave the mushrooms out of the recipe. Seriously, it still comes out beautifully without them. You love mushrooms? Great! But no time to slice little mushrooms? No problem. Buy canned sliced button mushrooms and be sure to drain and rinse them before using. site map	Mushroom Pot Roast Ingredients (5 servings - 46g protein - 8g carbohydrate per serving) 3 lb boneless chuck roast 1 tbsp all-purpose flour 1 tsp salt 1 tsp ground black pepper (coarse) 2 tbsp olive oil 1/4 tsp thyme (dried) 1/4 tsp rosemary 1/4 tsp marjoram 1/4 tsp dry mustard 1/4 cup tomato catsup 1 cup dry red wine 1/4 cup water 1 bay leaf 1/2 lb whole, small fresh mushrooms 2 tbsp all-purpose flour 2 tbsp water Rub roast on all sides with flour. Sprinkle with salt and pepper. Heat oil in deep, heavy non-stick Dutch oven. Add beef. Brown beef over medium heat for 10 minutes, turning roast often. Turn heat to lowest setting. Add herbs, mustard, catcup, wine, water, and bay leaf. Cover. Cook slowly for 90 minutes, adding water if liquid boils down too much. Add mushrooms. Cover. Simmer 30 minutes or until beef is tender. Remove meat and mushrooms to platter. Sprinkle 2 tbsp flour and 2 tbsp water into pan drippings. Whisk until thickened. Pour gravy into serving bowl. Slice roast against the grain for most tender servings. Garnish platter with fresh parsley sprigs, if desired. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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