Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Serves 8

Ingredients:

• 2 pounds Certified Angus Beef ^® bottom round roast
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon black pepper
• 2 tablespoons corn starch
• 2 tablespoons canola or vegetable oil
• 1 large onion, peeled and diced
• 8 ounces sliced button or baby bella mushrooms
• 1/4 cup flour
• 1 1/2 cups beef stock
• 1 (12-ounce) package egg noodles
• 1/2 cup sour cream

Instructions:

1. Preheat oven to 350°F. Combine salt, pepper and cornstarch.
2. On a large plate, season roast cornstarch mixture, reserving excess that doesn’t stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.
3. Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.
4. Whisk flour and stock together in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.
5. Cook noodles according to package directions.
6. Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull beef apart with fork and serve over noodles with mushroom onion sauce.

Recipe courtesy of Certified Angus Beef^®