My go to Pot Roast with mashed potatoes and mushroom gravy

It’s Monday, oh fun!
Motivation Monday                                                       …

I haven’t posted in forever, so I figured I would do a post right now! Why not? Today is cold and gloomy here in Colorado, so what goes well with cold gloomy weather? Pot Roast!

So here are a few of my favorite recipes I have made in the past:




1 (2 1/2-3 pound) chuck pot Roast

vegetable oil
Kosher salt and freshly ground black pepper, to taste
better than bouillon, beef flavor
8oz (or more) button mushrooms (I used 16oz, but I LOVE mushrooms)

For the Roast preheat your oven to 350 degrees

Season the beef with salt and pepper.

Grab an oven safe pot or dutch oven (always works the best) and turn the burner to med-high heat, then coat the bottom of the pan with a very thin layer of vegetable oil.

Now add the roast.
Sear the beef on medium high heat on all sides.

Turn the heat off.
Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor,
or you could use beef broth. (But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor).

How to know how much to add, just read the back of the jar and it will tell you. (I always add a little extra, because I feel more is better).

Now place a lid on the pot

and place in oven

I bake my roast for a total of 3 1/2 hours. So I start with 2 hours, and then I add in the mushrooms, then bake another hour and a 1/2.

So while the roast is baking, I wash and trim the stems on the mushrooms, and cut them in quarters.

So after the roast has baked for two hours, I pulled the pot out of the oven and placed the chopped mushrooms around the beef. (Told you I love a LOT of mushrooms).

*If you want to add potatoes and carrots and celery to your pot roast you could add them at this point instead of the mushrooms. (I do mashed potatoes on the side instead)

Then I placed the pot back in the oven with the lid on and baked for another hour and a 1/2

Once the time is up, the roast is ready. Pull it out of the oven and remove the lid.

Then pull the meat out and put it on a plate and cover it with foil and let it rest while you make the gravy

To make the gravy: place the pot to used to cook the roast on a large burner and turn heat to medium low.

Then grab a measuring cup and add about 3/4 cup flour and then add about 1 1/2 cups of the broth from the roast, then whisk that together so it’s like a thick paste and there are no lumps. Then add that back to the pot with the rest of the brother and mushrooms and whisk it all together.

If the gravy is not thick enough then add in 1/2 a cup of flour to measuring cup and add about a cup of broth/gravy and whisk together until a thick, smooth paste, then add it back to the gravy and whisk and the gravy should thicken. Keep repeating this process until you get the desired thickness of gravy.

To serve, slice the roast up

and place desired amount to eat on a plate, with mashed potatoes

and add desired amount of gravy and mushrooms over the meat and potatoes 

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