Burgundy Mushroom Pot Roast Recipes

BURGUNDY MUSHROOMS

Steps:

• Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
• After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
• After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

MUSHROOM POT ROAST

Steps:

• Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour., Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.

BURGUNDY BEEF

Steps:

• In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

BURGUNDY MUSHROOMS

Steps:

• In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

BURGUNDY POT ROAST

Steps:

• Preheat oven to 325 degrees.
• On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
• Roll meat in remaining mixture to coat and pat so it sticks to the meat.
• With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
• In a large Dutch oven over medium-high heat, warm oil.
• Brown the roast on all sides, about 10 minutes.
• Transfer roast to a plate.
• Add wine, broth and ketchup to the pan and stir to loosen browned bits.
• Add onion and bay leaf and bring to a boil.
• Return the roast to the pan and bake, covered, 2 1/4 hours.
• Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
• Let roast stand about 10 minutes and then slice.
• On a platter, arrange beef slices in the center and surround with vegetables.
• Garnish with bunches of parsley.
• Serve with gravy, if desired.
• Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.

BURGUNDY POT ROAST

Steps:

• Combine the flour and pepper in a medium-size plastic bag.
• Add the roast and shake until well coated, patting off any excess flour.
• Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
• Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
• Add the wine and simmer until almost dry.
• Add the sherry and again simmer until almost dry.
• Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
• Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
• Add the peas during the last 5 minutes of cooking.

BURGUNDY MUSHROOMS

Steps:

• In a skillet melt butter over medium heat.
• Stir in flour, salt, pepper, mustard and garlic.
• Cook'til smooth and bubbly (maybe 30 seconds).
• Stir in the wine and remaining ingredients.
• Continue cooking, stirring occasionally,'til mushrooms are tender, maybe 10-12 minutes.

BURGUNDY MUSHROOM SAUCE

Steps:

• Sautee all of the mushrooms with the butter for sautéing, until you have a nice crust on the mushrooms.
• Add Mushrooms, Can of soup with 1/2 can of water, Worcestershire Sauce, Butter, Garlic Powder, Accent Seasoning to pan.
• Simmer the sauce for 10-20 minutes to reduce sauce down to desired thickness, stirring occasionally. If a crust builds up on the bottom do not worry just fold that back into the sauce. Simmering the sauce gives all ingredients a chance to incorporate.
• Once done put all of the sauce in a container and allow to refrigerate for at least 2 hours, but over night is better. This gives the sauce time for all of those flavors to meld.
• When ready to serve either heat up the sauce, or put cold sauce directly on hot food directly from stove.
• This sauce is great with Burgers, steak, and chicken.

MUSHROOM POT ROAST

Steps:

• Coat meat with flour.
• In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
• Season with salt and pepper.
• Add 2 cups of sliced onion.
• Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf.
• Add to pot, simmer covered for 2 hours or until tender.
• Remove meat to platter.
• Discard bay leaf.
• Add 1/4 lb. fresh mushrooms.
• Blend 1/4 cup cold water with 2 tablespoons flour.
• Stir into juices.
• Cook and stir until thickened and bubbly.
• Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
• I usually double the gravy.

BURGUNDY MUSHROOM POT ROAST

Steps:

• 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.