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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

Ingredients:
  • 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
Directions:

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.