Beazell's Cook Book

Beef Roast w/ Onion Mushroom Gravy by Amy Sosa

Recipe detail

  • ( 4 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Beef Roast with Onion Mushroom Gravy  




3 to 4 pounds chuck roast

1 tablespoon oil

1 tablespoon flour

2 cans low sodium beef broth

1 large onion, diced

8 ounces sliced baby Portobello mushrooms

8 ounces sliced button mushrooms

Beazell's Cajun Seasoning, to taste

Cooked rice or mashed potatoes



Heat oil in Dutch oven. Liberally season the roast with Beazell's Cajun Seasoning on all sides. Sear the roast in oil until well browned on all sides. Remove roast and set aside.

Add flour to oil and make a medium brown roux – stirring constantly. Add diced onions and cook until they are translucent. Add beef broth and mushrooms. Stir together, scraping the bottom of the pan for the browned bits from the roast. Return roast to Dutch oven. Cover and simmer on medium-low stirring occasionally for 3 to 3 1/2 hours. Add additional Beazell's Cajun Seasoning to taste.

Remove the roast and slice. Serve roast over rice (or mashed potatoes) and top with the onion mushroom gravy.


Only registered unsers may submit comments, please log in if you want o comment