Filipino Style Pot Roast in Creamy Mushroom Gravy

Filipino Style Pot Roast in Creamy Mushroom Gravy is usually served on special occasions where buffet dining is present, I saw this almost every time when I am invited to such occasion back in the Philippines.

Filipino Style Pot Roast in Creamy Mushroom Gravy

This type of dish traditionally uses ox tongue but since it’s not for everybody, new ways of making this dish was created like the use of topside or silver side of beef. Commonly this pot roast is served on special occasion where buffet dining is present, I saw this almost every time when I am invited to such occasion back in the Philippines. Having said that it’s not a doubt that this dish is usually served on special occasions and since it’s nearly Christmas time don’t you think this is a good idea to serve this on Noche Buena?

How about you do you have any ideas on what to serve on Christmas Day?

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Filipino Style Pot Roast in Creamy Mushroom Gravy

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 8-10 1x
  • Category: Main Course
  • Cuisine: Filipino


Filipino Style Pot Roast in Creamy Mushroom Gravy is usually served on special occasions where buffet dining is present, I saw this almost every time when I am invited to such occasion back in the Philippines.



Pot Roast

  • 1 pc beef topside (around 1.5 to 2 kgs)
  • 1/4 cup flour
  • 1/4 cup butter
  • 3 cups beef stock
  • 6 gloves garlic, minced
  • 2 onions, chopped
  • 2 tbsp oil
  • freshly ground black pepper
  • salt

Cream Sauce

  • 3 pcs carrots, sliced
  • 250 grams button mushrooms, sliced
  • 1/2 cup cream
  • 1/3 cup flour
  • 1/3 cup butter
  • handful of parsley, chopped
  • salt
  • freshly ground black pepper


Pot Roast

  1. Season whole beef with salt and freshly ground black pepper. Place 1/4 cup flour in a flat surface and roll beef to coat lightly.
  2. Heat up a Dutch oven (ideally nearly the same size of the beef) add oil and butter, brown beef in all sides then remove and set it aside.
  3. Add the garlic and onions, sauté until onions are soft.
  4. Place the beef back then add the beef stock, top up with water until it reaches 2/3 the height of the beef.
  5. Place in a 180C preheated oven and bake for 1.5 hours or until fork tender.
  6. Take the meat out, let it rest then once cool enough to handle slice beef into 1.5 cm thick pieces.

Cream Sauce and Casserole

  1. Boil the carrots in a pot, drain then set aside.
  2. Strain the liquid from the baked beef and set aside 3 cups.
  3. In a heavy pan add the butter and melt in low heat. Add flour then cook until it forms a roux.
  4. Gradually add 3 cups of stock from the baked beef while continuously mixing.
  5. Add cream, continue to cook until it becomes a smooth sauce.
  6. Add the mushrooms and carrots and simmer in low heat of for 5 minutes. Season with salt and freshly ground black pepper.
  7. Pour a bit of sauce on the bottom of a casserole or baking dish, arrange beef slices then pour remaining sauce on top. Sprinkle parsley on top then bake in a 180C preheated oven for 25 minutes.
  8. Garnish with chopped parsley then serve.



18 Responses

  1. awoni3 says:

    That just looks amazing! Only just finished my breakfast and this just made me hungry again!

  2. Lorraine says:

    Crock pot! I’d use a crock pot!

  3. Looks delicious Raymund. Merry Christmas to you and your family! 🙂

  4. Raymund, that is truly gorgeous. I’d love to sit down to this meal.

  5. Hi Raymund, love the idea of a creamy gravy and parsley sauce. It pretty much goes perfectly with anything! As for Christmas I’m always intrigued by what other countries have on the big day. Even though my folks are from HK, we always have a traditional British feast. Is that the same for you and your family in New Zealand too? Or do you like to mix it up with Filipino traditional cuisine?

  6. Kristy says:

    My mom was a big fan of pot roast. I can’t count the number of times we had that dish. I’ve never seen it presented this way though – it’s very pretty!

  7. Kristy says:

    And have a wonderful holiday season Raymund and a great New Year!

  8. mjskit says:

    Not a fan of ox tongue, so thank you for the substitute! 🙂 Great looking dish Raymund!

  9. Leonor Diaz says:

    Just done cooking pot roast its yummy….

  10. Edie says:

    Has no one picked up on the 250 button mushrooms??? Do you actually mean to count out 250 mushrooms? Or do you mean 250 grams of button mushrooms? I would hope the latter.

    • Raymund says:

      Lol its grams 🙂
      Thanks for letting us know, amending it now

      • Edie says:

        No problem. I actually have made this a few times and never thought any thing other than grams. It is a wonderful pot roast. I just thought it was time that someone become aware of this gram thing. Thank you so much.

  11. Edie says:

    I was wondering if you defat the stock. We in Canada do not have a roast called chuck and we are advised by the butcher to use a boneless blade roast. There is a considerable amount of grease. I have made this recipe with the chuck roast while I was in the United States during the winter months and I don’t remember being concerned about the grease. If you do not defat, then is the finished product too greasy? After defatting, I got 3 cups of broth and 1/2 cup of fat approx. which I will discard. I don’t want to compromise the good gravy. I am making this ahead and have cooked the meat and will store it overnight in the fridge and complete the dish tomorrow. Any ideas?

    • Raymund says:

      Yes you can remove the fat but leave something in, so in the 3 cups of stock leave around 1/4 cup or less of fat. Fat is a good carrier of flavour so just find the balance. Also it will not look greasy at all as the flour on the gravy will combine all of that fat into the liquid.

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