Farmhouse Chef Jamie's Beef Roast with Mushroom Gravy Recipe
2-3 lb beef roast (tri-tip, chuck, sirloin)
½ lb package of baby bella mushrooms (sliced)
¼ cup red wine
3 cups chicken stock
1 ½ tablespoons flour
2 tablespoons hot water
2 tablespoons butter
1 tablespoons olive oil
2 tablespoons Worcestershire sauce
Salt, Pepper, and garlic powder to taste
Coat roast on all sides with salt, pepper, and garlic powder. In a skillet on high heat, sear roast on all sides to seal in juices. Place browned roast in crock pot on high. Sprinkle with Worcestershire sauce and put on lid. Cook until tender (6 to 8 hours).
An hour before roast is done, make the gravy. Heat oil and put in mushrooms and saute until mushrooms are browned. Add wine, cook 30 seconds or until liquid almost evaporates. Stir in chicken stock and bring to a boil. Cook until reduced to about 2 cups (about 15 minutes).
Combine flour & hot water in a separate bowl, stirring until smooth. Add flour mixture to gravy and return to a boil. Reduce heat and simmer for 2 minutes or until gravy is slightly thickened, stirring occasionally. Remove from heat and stir in the butter, 1 tablespoon at a time and stir until the butter is melted.
Pour gravy over roast in crockpot and let simmer for the last 40 or so minutes.
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LOCAL, NON-CERTIFIED ORGANIC
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LOCAL, NATURAL
Our Bourbon Barrel Aged Worcestershire Sauce is a unique take on the traditional all-purpose seasoning. We developed a sauce that utilizes the flavors of Kentucky's Bourbon country. It's sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State's finest Bourbons. It also is vegetarian and contains no anchovies. Check out our recipe link for more ideas.
Bourbon Barrel Foods, KY
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LOCAL, PASTURE-RAISED
Firsthand Foods beef is dry-aged a minimum of 12 days to optimize flavor and tenderness. Their cattle are raised outdoors on pasture in accordance with NCSU guidelines. Their cattle graze on a diversity of plants, get plenty of exercise, and grow to their mature weight naturally. You can taste the difference these low-stress growing conditions impart. Firsthand Foods, NC
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LOCAL, PASTURE-RAISED
Firsthand Foods beef is dry-aged a minimum of 12 days to optimize flavor and tenderness. Their cattle are raised outdoors on pasture in accordance with NCSU guidelines. Their cattle graze on a diversity of plants, get plenty of exercise, and grow to their mature weight naturally. You can taste the difference these low-stress growing conditions impart.
Firsthand Foods, NC
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