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Beef Roast With Portabella Mushrooms

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Ingredients

Adjust Servings:
2 1/2 lbs sirloin tip roast
3 large portabella mushroom caps, large dice
1/2 onion, large dice
1 clove garlic, minced
1/2 cup beef broth
1 tablespoon tomato paste
1/2 cup dry red wine
1 bay leaf
2 tablespoons canola oil
1/2 cup sour cream

Nutritional information

518.5
Calories
324 g
Calories From Fat
36 g
Total Fat
13.6 g
Saturated Fat
133.2 mg
Cholesterol
190.4 mg
Sodium
5.1 g
Carbs
0.9 g
Dietary Fiber
1.6 g
Sugars
38.3 g
Protein
117 g
Serving Size

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Beef Roast With Portabella Mushrooms

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    Cuisine:

    This was a very easy recipe. I put it in a slow cooker and cooked it on medium for about 5 hours, but since things turn out so much jucier in the slow cooker than they do in the oven, I needed to keep adding more and more sour cream and I still could not get a good gravy out of it. I added some corn starch, and problem solved! It was excellent!

    • 155 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Beef Roast with Portabella Mushrooms, A delicious and elegant way to serve “comfort food”! I created this recipe to use up some portabella mushrooms that I bought on special., This was a very easy recipe. I put it in a slow cooker and cooked it on medium for about 5 hours, but since things turn out so much jucier in the slow cooker than they do in the oven, I needed to keep adding more and more sour cream and I still could not get a good gravy out of it. I added some corn starch, and problem solved! It was excellent!, Ok, cubed the sirloin tip roast while slightly frozen. Coated it with salted and peppered flour. Then cooked it in oil to brown on all sides. Removed beef and added the onion, mushrooms and garlic to pan til slight brown. Added the 1/4 c.wine, 1/2 cup broth and a little worcestshiresp?. Stirred in tomato paste. Threw it all in crockpot with the rest of the can of beef broth and another 1/2 cup wine used Black Opal Shiraz and bay leaf. Added in a couple baby carrots the last 2 hours of cooking. Smelled delish! Before serving I added in 4 oz. cream cheese for about 15 minutes…. spectacular! Maybe I made a new recipe??! Served over egg noodles . My mother enjoyed it and that says alot….


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    Steps

    1
    Done

    Salt Roast on All Sides to Taste.

    2
    Done

    Brown Roast in 1 T of Oil Over Medium High Heat in Ovenproof Skillet.

    3
    Done

    Remove Roast from Pan.

    4
    Done

    Add Other 1 T Oil to Pan, Brown Onions and Mushrooms Until Mushrooms Start to Become Limp and Onions Start to Brown.

    5
    Done

    Add Garlic and Saute 1 More Minute.

    6
    Done

    Deglaze Pan With Broth and 1/4 Cup of Red Wine.

    7
    Done

    Add Tomato Paste and Stir Until Smooth.

    8
    Done

    Return Roast to Center of Pan.

    9
    Done

    Pour Remaining Wine on Top of Roast.

    10
    Done

    Sprinkle With Black Pepper If Desired.

    Avatar Of William Brown

    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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