Burgundy Mushroom Pot Roast

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READY IN: 2hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs chuck roast
  • 14
    cup flour
  • 14
    teaspoon garlic powder
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 2
    tablespoons olive oil
  • 1
    packet onion gravy mix
  • 1
    packet peppercorn gravy mix (can also use brown)
  • 2
    cups red wine
  • 14
    cup water
  • 1
    cup sliced mushrooms
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DIRECTIONS

  • 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.
  • Make sure to get all the edges I used tongs.
  • 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.
  • Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours.
  • 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.
  • I didn’t even have to add anything to thicken it.
  • Then I left the top off the meat and let the meat and mushroom brown a bit on the top.
  • Delicious with mashed potatoes.
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