pot roast with mushroom gravy

Ingredients

• Beef round

  Bottom round, roast, separable lean and fat, trimmed to 0" fat, select, cooked, roasted

  32 oz or 907g

• Salt

  Table

  3 tbsp or 54g

• Pepper

  Spices, black

  1 ½ tbsp or 10g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Mushrooms

  Portabella, raw

  4 cup diced or 344g

• Onions

  Raw

  4 medium or 440g

• Soup, Swanson, beef broth, lower sodium

  8 cup or 1.7kg

Directions

1. Preheat oven to 325 degrees F.
2. Pat meat dry with paper towels and season well on all sides with salt and pepper.
3. Heat olive oil in large Dutch oven over medium high heat. Add roast and brown on all sides (4 minutes each side).
4. Transfer meat to plate and add mushrooms to Dutch oven. Season with salt and pepper. Cool, stirring occasionally, until browned (about 5 minutes)
5. Add onions and broth and stir until combined. Nestle roast into the vegetables, adding any juices released into pot.
6. Bring to simmer, cover, and transfer to oven to roast for 2.5 hours.
7. Remove lid, carefully flip meat, and continue cooking for 30 minutes. Meat should be fork tender and liquid reduced.
8. Remove pot from oven, transfer meat to cutting board, and tebt with foil to keep it warm. Let mushrooms and onions stand undisturbed to allow beef fat to rise to the surface.
9. With a large spoon, skim off excess fat and discard.
10. With a ladle, add about 1.5 cups of the mushrooms and onions into a blender or food processor. Carefully purée mixture until smooth.
11. Pour purée back into pot and and store well until combined. Adjust seasoning to taste.