Beef Pot Roast with Mushroom Wine Gravy
Source of Recipe
Just Dutch Oven Recipes
List of Ingredients
- 4 lb beef round tip roast
- 2 T cooking fat
- salt
- pepper
- 1 medium onion, thinly sliced
- 1 (10 1/2 oz) cream of mushroom soup
- 3/4 cup burgundy wine
- 2 T finely chopped parsley
- 1/8 tsp garlic powder
- 1/4 cup flour, for gravy
Instructions
- In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
- Cook onion in drippings remaining in pan until soft but not browned; stir often.
- Add mushroom soup, wine, parsley, and garlic powder; mix well.
- Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325 degee oven for same amount of time)
- Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
- For 2 cups garvy, pour liquid from pan into a 2 cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 T (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
- In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
- Slice meat; serve gravy separately, or spoon over meat.
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