Pot Roast with Mushroom Gravy is a hearty and comforting meal to serve for special dinners alongside freshly baked biscuits.
Summer is approaching, but we have had some uncharacteristically chilly days here in Southern California. When the weather is cool, I love eating comforting meals like mashed potatoes with gravy and biscuits. The pot roast cooks in the liquid that will become the gravy and rounds out the meal. This type of meal tends to remind me of fall and winter, but the cooler weather recently is also reminding me of fall and winter, so this dish is perfect right now. Besides, I’m pregnant, so who knows where my next craving will lead.
The great thing about pot roast dinners is that you can flavor them with whatever you have on hand, or any favorites. Anything aromatic will lend flavor to the beef and later the gravy. Throw in a few bay leaves, a handful of any fresh herb, or make your own custom spice blend to dust the surface of the beef. I used dried mushrooms here because I love them and happened to spot them in the pantry as I was making this dinner, but you could just as easily use fresh mushrooms or leave them out altogether to make a different flavored gravy.
Package up the leftovers so you can have roast beef sandwiches the next day, too! Roast beef, gravy, tomatoes, and mashed potatoes sandwiched between two slices of your favorite crusty bread? I think yes please!
- 2 1/2 - 3 pound beef round rump roast
- kosher salt
- freshly ground black pepper
- extra virgin olive oil
- 1 onion, any color, peeled and chopped
- 3 carrots. peeled and chopped
- 3 stalks celery, chopped
- 2 ounces (1/2 cup) dried mushrooms
- 24 ounces (3 cups) low sodium beef broth
- 2 tablespoons cornstarch
- 4 tablespoons water
- Preheat the oven to 275F.
- Season the meat on all side with the salt and pepper. Heat the oil in a dutch oven over medium-high heat. Add the meat and sear on all sides. Place the beef fat side up.
- Add the onions, carrots, celery, mushrooms, and beef broth to the pot. Cover and transfer to the oven. Roast until the beef is tender and registers an internal temperature of 130-135F, about 1 1/2 hours. Remove the roast to a plate and rest 15 minutes before thinly slicing.
- Remove the vegetables from the pot, leaving the cooking liquid in the pot. Place he dutch oven over medium-high heat. Whisk together the cornstarch and water until smooth. Whisk into the cooking liquid and continue to cook until thick, about 2-3 minutes.
- Serve the beef thinly sliced with the gravy.