Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Description

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.


Ingredients

Scale

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

Instructions

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.