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Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

published Thursday, January 23, 2020

Prep Time: 30 minutes

Cook Time: 180 minutes

Total Time: 210 minutes

Servings: 6

Acme Fresh Market offers the best in Angus beef with Certified Angus Beef brand. A classic pot roast cooked in the oven with a thick and rich mushroom onion sauce. Serve it with egg noodles for a hearty meal.



Step 1

Preheat oven to 350°F.

Step 2

Combine salt, pepper and cornstarch. On a large plate, season bottom round roast with cornstarch mixture, reserving excess that doesn't stick to roast.

Step 3

Heat oil in Dutch oven on stovetop over medium-high heat.

Step 4

When oil begins to smoke, sear roast on all sides until brown. Remove roast from pan and set aside on a clean plate.

Step 5

Add mushrooms and sear over medium heat until browned.

Step 6

Stir in onions to soften, 2-3 minutes.

Step 7

Whisk flour and stock together in a measuring pitcher, creating a slurry.

Step 8

Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat.

Step 9

Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.

Step 10

Cook noodles according to package directions.

Step 11

Remove roast from oven to a clean cutting board; tent with foil.

Step 12

Stir sour cream into braised mushroom mixture.

Step 13

Pull pot roast apart with fork and serve over noodles with mushroom onion sauce.

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