Mushroom Pot Roast

Taste of Home

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 1 (3 -4 lb)  boneless beef chuck roast
• 1  teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 2  tablespoons olive oil
• 4  cups water
• 1  large onion, chopped
• 1  celery rib, sliced
• 4  garlic cloves, peeled and sliced
• 4  teaspoons beef bouillon granules
• 2  bay leaves
• 1⁄2 lb  sliced fresh mushrooms

Directions

1. Sprinkle beef with garlic powder and pepper (I sprinkle with sea salt, too; can't help myself).
2. In a Dutch oven over medium-high heat, brown meat on all sides.
3. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil.
4. Decrease heat; cover and simmer for 1 hour.
5. Add mushrooms; cover and simmer 30 minutes longer or until meat is tender.
6. Discard bay leaves.
7. Thicken cooking liquid if desired; serve with beef.