"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Mushroom Pot Roast Recipe

  Tried it? Rate this Recipe:


This recipe for Mushroom Pot Roast, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqy Lewis Soderberg
Added: Sunday, June 22, 2008


1 3-4 lb. chuck roast (or whatever cut you like for pot roast)
2 c. sliced onions
1/4 c. water
1/4 c. ketchup
1/3 c. dry sherry
1 clove garlic, minced
1/4 tsp. of each: dry mustard, marjoram, rosemary, thyme
1 medium bay leaf
8 oz. fresh mushrooms
1/4 c. cold water
2 T. flour

Dredge meat in flour and brown on all sides. Sprinkle with salt and pepper. Add sliced onions and mushrooms over meat. Stir together the 1/4 c. water, ketchup, sherry, garlic and seasonings. Add to skillet and cover to cook lover low heat for at least 2 hours. Skim excess fat if there is a lot.
Stir remaining 1/4 c. cold water and flour together in a small cup and then gradually stir into pan juices. Cook and stir until gravy thickens and boils. Drizzle gravy over the pot roast.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!