Ingredients
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2 1/2
-
3
-
1/2
-
1
-
1/2
-
1
-
1/2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
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
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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. |
