When I made this roast last week it was a cold, rainy Spring day. It was a cozy up day. A hot, hearty meal day. It was also a Monday and the start of a busy, busy week.
I was craving warmth and meal meant for comfort. But, I didn't think I had the time to make a substantial meal for my crew this day. It's exactly what this day is calling for but....could I really get it done?
Yes. Yes I did.
And so can you once you see how easy peasy it is to get a cozy dinner on the table - tonight even.
Here's what you'll need:
Boneless beef roast, mushrooms, onions, beef broth, Worcestershire sauce, fresh thyme, garlic powder, salt and pepper (Olive oil and some butter for searing meat and sautéing mushrooms and onions)
Heat your olive oil and butter in a large Dutch oven. Season all sides of your meat with garlic powder, salt and pepper and sear your meat on all sides until brown and beautiful.
Out comes your meat (place it on a plate to rest). In go your chopped mushrooms.
Next, add your sliced onions.
Now you can add your meat back into the pot. It's also time to add your thyme, Worcestershire sauce and beef broth.
Cover and into the oven it goes! After about an hour, flip the meat over, cover and cook. When you have only about 30 minutes of cook time left, remove the lid. Your meat is done when it is fork tender.
Take a look....I took some of the cooking broth, mushrooms and onions and pureed to make a thick yummy gravy. Then I just poured the rest of the broth and vegetables around the roast. Oh my gosh! Yum!
Not too much effort for a really warm and filling meal on a cold and rainy day. Or any day!
Here's the recipe:
1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2-3 springs fresh thyme
2 T Worcestershire sauce
1 pound cremini mushrooms, cleaned and quartered
1 medium sweet onion, halved and sliced
2 cups beef broth
Preheat the oven to 325° F.
Season your meat on all sides with garlic powder, salt and pepper.
In a large Dutch oven over medium-high heat, add oil (about 3 tablespoons) and butter (about 2 tablespoons) and add the roast to brown all sides. Once browned, transfer the meat to a plate. Now add the mushrooms to the Dutch oven, season with salt and pepper and cook, stirring occasionally, until browned. Add the onions and stir. Allow onions to cook with the mushrooms for about 2-3 minutes.
Place the roast (and any juices it released on the plate) into the pot. You can now add the beef broth, Worcestershire sauce and thyme sprigs. Cover pot with a lid then transfer to the oven to roast for about 2 1/2 hours.
One hour into the cooking process, carefully flip the meat, cover and continue cooking. When you have about 30 minutes of cook time left, remove the lid to finish the roast. The meat is done when it is fork tender (easy to pull apart).
Remove pot from the oven and transfer meat to a cutting board. (Make sure to take out your thyme sprigs.) Slice pot roast, place on a plate and smother with the onion/mushroom sauce.
If you want, you could puree some of the onion/mushroom sauce in a blender to create a smooth sauce to pour over your meat (like a gravy).
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