Melt in your mouth fork-tender beef roast with yukon gold potatoes,fresh carrots, mushrooms & Onions served with a homemade gravy that is sure to become a family favorite.
This is the end product of the recipe I am sharing today! It is EASY and so delish! AND, I am going to take you step by step through the process!
You’re welcome! ::WINK::
My mom is one of the best cooks around! Growing up, she always had a meal on the table by 5:30 every night…you guys, did you hear me? EVERY NIGHT! I often wonder how she could work a full-time job and still make sure she made a home-cooked meal each night, and never tire. She was a superwoman. Honestly, I hope to be half as amazing as she is one day.
Anyway,
On Sundays, she always alternated between three dinners. It was baked chicken or a roast that was either pork or beef always served with veggies. My dad LOVED these meals, he would refer to himself as a “meat & potatoes” guy. So, it was kind of a tradition.
It would cook while we were in church. When we would come home the house was filled with the most delicious smell. We would change out of our church clothes and mom always beat us to the kitchen. She would be making the gravy and we would get the dishes out and set the table.
She usually cooked it in the oven in a huge roaster pan. While I still love it that way, I have adapted her recipe to use in other ways to cook it.
Cooking it in my multicooker
I got my multicooker from my mother-in-law. She bought it on EVINE.com and never figured out how to work it, so I inherited it. I’ve only used it a couple of times, but each time I have used it, I have fallen a little more in love with it.
For Real!
It cooks at a higher temp than a crockpot, is all I really know about it. Maybe like an instant pot kinda? If you guys know more…please do tell in the comments!
the ingredients:
- 3-pound beef chuck roast, with marbling
- 6-8 Yukon gold yellow potatoes
- 8 Carrots
- 1-large Onion
- 2 packages Fresh Mushrooms
- Salt & Pepper
- Season Salt
- Garlic Powder
- Olive Oil
- 4 Tbsp. Butter/ optional
- 1 cup beef broth
Let’s start cooking
Liberally season your beef with Season Salt on both sides. Then sear it to lock in flavor. If you want to skip this step you can, but it really does make a difference.
Place it in your cooker and sprinkle liberally with garlic powder. Enough that when you think it’s too much, that means its probably just right! Add the cup of beef broth.
Next cut up all your veggies. Not too small.. you want chunks!
On top of the meat, in this order, add onion,mushrooms,carrots,then potatoes.
After it is all loaded up put the lid on and set it on “HIGH” for 6 hours. At the 5 hour mark REMOVE THE LID, then liberally salt & pepper the top layer and then (we use the sea salt and peppercorn grinders from Sam’s Club) and then add 4 Tbsp. butter, in slices to the top of the veggies, and then recover.
The butter is also optional…but, makes it so good.
Everything is better with butter, am I not right?!
Ok…Then recover and let it cook the remaining hour.
After the 6 hours…this is what you will see when you uncover it!
Take all the veggies and meat out. There will be all the glorious juices at the bottom of the pan, and THAT my friends is what you are going to make gravy out of!
Ok. Is your mouth watering yet? Mom always left a little onion, mushrooms and meat in the gravy. In ours we just left some onion slices…so do it as you wish! Bring it to a boil and take 4 Tbsp. Cornstarch and mix with 1/3 cup water make sure lumps are not visible!
Add it to the boiling mixture and it will thicken, to this bubbly yum! turn down and let simmer. If you like your gravy thicker, then you can add a teaspoon at a time with a little water…be sure to mix it before you add it to the gravy. You don’t want lumpy gravy!
The meat is fork-tender! No knife needed! Mash your potatoes or leave them in chunks drizzle with as much gravy as you like, and then DIG IN!
other ways to cook Beef roast
- Oven Method. In DUTCH OVEN or ROASTER PAN:: Cook at 350 degrees.
- Crockpot/Slowcooker Method. Cook on high for 8 hours.
- All three of these methods be sure your meat is thawed.
Mom’s Beef Roast
Ingredients
- 3 lb. chuck beef roast
- 6-8 yukon gold potatoes cut into 4ths
- 8 carrots cut into 3rds
- 1 large onion
- 2 pkg. fresh mushrooms
- 1 C beef broth
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- garlic powder Liberally cover the meat
- season salt Liberally cover the meat
- sea salt Liberally on vegetables
- pepper liberally on vegetables
- 4 Tbsp cornstarch more if needed
- 1/4 c water
Instructions
- Liberally cover the beef, both sides and sear in a pan with the olive oil.
- Place the seared meat in the bottom of your cooker and sprinkle liberally with garlic powder.
- On top of the meat, layer the veggies, in this order: onion,mushrooms,carrots, then potatoes.
- Cook on high for 5 hours.
- At the 5 hour mark. Season liberally with salt and pepper and add butter if you would like. Recover and cook the remaining hour.
- Remove veggies from the cooker and pour all juices/drippings into a pan and place on the stove and bring to a boil.
- Mix the cornstarch and water and add to the juice to make a gravy. Stir until it thickens. Ad more if you would like a thicker gravy.
- ENJOY!
do I have to use the same veggies you do?
Heck no, toss in whatever you like. These are root veggies, which means they take longer to cook. Depending on the veggies you choose to add, you will most likely add the last hour or half-hour depending on your choice, to get the texture you like!
Mix and match until your heart’s content! if you change this up… give me a shoutout! I love trying new recipes and would love to see yours! You can tag me on Facebook under Mushkiloves or on Instagram @mushkiloves! I hope you enjoy this family favorite of mine!
