Years ago, Sunday roast was a tradition in my family. I have a wonderful childhood memory of family gathering around the table and enjoying this delicious meal after church. Even though I’ve branched out quite a bit since then, it is still at the top of my list of favorite comfort foods.
A pot roast is a great meal to end the weekend with. Its long cooking time lets you get all the end of the weekend duties finished up, while still filling the house with a delicious aroma. Many pot roasts call for potatoes to be included in the pot with all the other ingredients, but I prefer some simple mashed potatoes and vegetable on the side.
I make quite a few versions of slow cooked roasts, these days, but this one tops my list and, it’s simple.
Sunday Pot Roast With Mushroom Gravy
1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth
Preheat the oven to 325 degrees F.
Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.