Giant Eagle

  2. Facebook
  3. Twitter
  4. Youtube

Bottom Round Pot Roast with Mushroom Onion Sauce

Bottom Round Pot Roast with Mushroom Onion Sauce
Bottom Round Pot Roast with Mushroom Onion Sauce

Serves: 6

Cook Time: 2½ - 3 hours

  • 1-½ tsp. coarse kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp. corn starch
  • 2 Tbsp. canola or vegetable oil
  • 1 large onion, peeled and diced
  • 8 oz. sliced button or baby bella mushrooms
  • ¼ cup flour
  • 1-½ cups beef stock
  • 1 12-oz. package egg noodles
  • ½ cup sour cream

Preheat oven to 350°F. Combine salt, pepper and cornstarch.

On a large plate, season roast with cornstarch mixture, reserving excess that doesn't stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.

Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.

Whisk flour and stock in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2-½-3 hours until tender enough to separate easily with the side of a fork.

Cook noodles according to package directions.

Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull beef apart with fork and serve over noodles with mushroom onion sauce.