Home & Mushroom Pot Roast
Mushroom Pot Roast

Mushroom Pot Roast

Mushroom Pot Roast


3 or 4 Lbs. beef roast

2 Onions

1 1/2 Cups water

1/4 Cup ketchup

1/3 Cup cooking sherry

1/2 Teaspoon garlic salt

1/4 Teaspoon mustard

1/4 Teaspoon marjoram

1/4 Teaspoon rosemary

1/4 Teaspoon thyme

1 Bay leaf

1 large box fresh mushrooms

Salt and Pepper


Dredge meat in flour and brown slowly in hot fat.  Season with salt and pepper.  Add all other ingredients except mushrooms.  Cook 2 1/2 hours or until done.  Remove meat and make gravy.


Sauté mushrooms in butter. Add small amount of wine and Teriyaki sauce to mushrooms to flavor.  Serve with roast.





Appetizers & Beverages Soups & Salads Main Dishes Side Dishes & Vegetables Breads Desserts


©Copyright 2005    Food-Recipes-Free-Online.com

►For permission to reproduce our recipes on your website, click here






Side Dishes & Vegetables

Main Dishes

Soups & Salads

Appetizers & Beverages







Herbed Standing Rib Roast

Oven Barbecued Brisket

Veal in Wine Sauce

Heloise Peking Roast

Mushroom Pot Roast

Leg of Lamb

Pork Sausage Scrapple

Barbecue Rib Sauces

Barbecued Brisket with Onions

Swiss Steak

Sweet & Sour Pork

Sauce for Oriental Grilled Pork 

Pepper Steak

Joe’s Barbecue Sauce

Baked Pork Chops

Spinach & Bacon Pork Tenderloin

Roast Pork Spiced Cherry Sauce

Barbecued Spareribs

Roast Lamb

Barbecue Sauce

Tequila Fajitas

Roast Leg of Lamb (Boneless)

Diane Sawyer's Meatloaf

Flambé Pepper Steak

Favorite Fajitas






Feature Recipe


Veal in Wine Sauce

Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.