"Half-assed, No Recipe" Pot Roast With Mushroom Gravy

It’s easy to get caught up in the details
and forget to enjoy the process.

Recipes are great, but most of us who have been cooking for a long time tend to only use them when making something new or something that doesn’t have a frequent position in our meal-prep repertoire. Pot roast is something my family enjoys and is something that I make fairly often, so I wing it — eyeballing quantities, fudging the cook-time, and making it up as I go.

It is more of a “series of steps” than a “recipe”, so this time I took some video for a “no recipe” tutorial so you can make it too!

Scroll to the bottom for the ingredients/supply list and a rough step-by-step.

The Process:

Preheat oven to 300F.

Slice or chop mushrooms. Cut onions into thick rounds. Mix up rub for the roast and apply it to roast.

Heat some oil in the Dutch oven. Sear roast on all sides (medium-high heat) and remove from pot. Add mushrooms to pot and gently fry until softened. Add onion rounds and set roast on top. Pour broth/stock around roast.

Cover and put into oven for 2 1/2 to 3 hours, until “pull apart tender”. Remove roast from pot and pull apart into chunks with a fork. Use sieve to drain the Dutch oven — reserve liquid.

Melt butter in small pot. Add flour and cook for a bit. Slowly add reserved liquid, whisking over low heat until thickened. Adjust seasoning and serve the gravy with the beef.

 
RecipesMelissa Dimockrecipe, video tutorialsComment