Beef Pot Roast With Mushroom Soup Wine Gravy
ready in: 2-5 hrs
recipe id: 71350
cook method: stovetop
4 pounds beef round tip roast
2 tablespoons cooking fat
1 medium onion, thinly sliced
1 can (10.25 ounce size) cream of mushroom soup
3/4 cup Burgundy wine
2 tablespoons finely chopped parsley
1/8 teaspoon garlic powder
1/4 cup flour, for gravy
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often. Add mushroom soup, wine, parsley, and garlic powder; mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325 degrees F oven for same amount of time).
Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
For gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve gravy separately, or spoon over meat.
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