Mushroom Pot Roast Recipe (Stovetop Braised Mushrooms)
This Mushroom Pot Roast recipe cooks on the stovetop with onions, garlic, and dried herbs, then simmers in a ketchup-and-dry-sherry sauce that thickens with flour. It’s a cozy weeknight option with a rich gravy-like finish—serve it over rice, mashed potatoes, or noodles. Below you’ll find the ingredients and how to make it step by step.
Ingredients
Ingredients
Step-by-Step Method
Prep the mushrooms
Clean and chop the mushrooms into chunky pieces. Bring 8 cups of water to a boil, blanch the mushrooms for 3–5 minutes, then drain well so they don’t water down the sauce.
Coat and brown
Toss the drained mushrooms with 1/4 cup flour. Heat olive oil in a wide pot, add mushrooms, and sauté until lightly browned, stirring now and then. Add a touch more oil if needed.
Soften the onions
Add the sliced onions to the pot. Cook over medium heat for about 6–8 minutes, until softened and turning translucent.
Build the braising sauce
Stir in 2 cups water, ketchup, dry sherry, garlic, dry mustard, marjoram, rosemary, thyme, and the bay leaf. Scrape up any browned bits from the bottom as you mix.
Thicken and simmer
Sprinkle in the 3–4 tbsp flour slowly, whisking or stirring constantly to avoid lumps. Bring to a gentle boil, then lower the heat and simmer (lid slightly ajar) for 60–75 minutes. Stir occasionally so it doesn’t stick.
Finish and serve
Remove the bay leaf. If the sauce is too thick, loosen with a splash of hot water; if it’s too thin, simmer uncovered for a few minutes. Serve hot.