Dill Pot Roast With Creamy Mushroom Sauce Recipes

POT ROAST CREAM OF MUSHROOM:

Steps:

• Preheat oven to 350 degrees F.
• Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
• Place roast onto the foil and salt and pepper both sides.
• Pour soup over top of roast.
• Bring up the sides of the foil and seal all of the edges very tightly.
• Place into oven at 350 degrees F. and cook for 1 hour.
• Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
• Unwrap roast and remove to a cutting board to slice the meat.
• Pour the delicious gravy into a bowl.
• Serve with mashed potatoes using the gravy for the meat and potatoes.
• Enjoy this YUMMY meal.

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE

Steps:

• On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
• In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
• Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
• Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

DILL POT ROAST WITH CREAMY MUSHROOM SAUCE

Steps:

• 1. Prep ingredients. Chop fresh dill, cut onion halves in to quarters, chop celery stalks into 4 pieces, and quarter red potatoes.
• 2. Place salt, pepper, and dill in a small bowl and combine well. Run mixture all over the roast.
• 3. Place onion, celery, potatoes, water and vinegar in bottom of crock pot. Place roast on top veggies. Set on low for 8 hours.
• 4. Last 20 mins of cooking prepare gravy. Wipe down and slice mushrooms. In a large skillet heat oil over medium add mushroom and add salt and pepper. Cook until tender moisture releases from mushrooms. Add sour cream and turn heat to low. Let cook for 5 mins stirring occasionally.
• 5. Remove roast and serve with mushroom sauce along with veggies. Enjoy!!

POT ROAST WITH MUSHROOM SAUCE

Steps:

• Trim fat from Roast.
• Lightly coat an unheated large skillet with non stick cooking spray.
• Heat over medium heat.
• Add meat to skillet and brown on all sides.
• Place potatoes and carrots in 3 1/2 to 4 quart crockpot.
• Place browned meat on top of vegetables.
• In a small bowl stir together soup and tarragon or basil; pour over meat in crockpot.
• Cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
• To serve, transfer meat and vegetables to a serving platter.
• Stir sauce; spoon over meat and vegetables.

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.