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Bottom Round Pot Roast with Mushroom Onion Sauce

A classic pot roast cooked in the oven with a thick and rich mushroom onion sauce. Serve it with egg noodles for a hearty meal.

2 hrs 55 mins
6 Serving(s)
Bottom Round Pot Roast with Mushroom Onion Sauce


  • 2 lbs. Certified Angus Beef® brand bottom round roast
  • 1 1/2 tsp. coarse kosher salt
  • 1 tsp. black pepper
  • 2 tbsp. corn starch
  • 2 tbsp. canola or vegetable oil
  • 1 large onion, peeled and diced
  • 8 oz. sliced button or baby bella mushrooms
  • 1/4 cup flour
  • 1 1/2 cups beef stock
  • 1 (12 oz.) pkg. egg noodles
  • 1/2 cup sour cream


  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 provided by Certified Angus Beef® brand

Nutrition Facts

430 Calories Per ServingFat: 19gSaturated Fat: 5gCholesterol: 125mgSodium: 940mgCarbohydrates: 25gFiber: 1gSugars: 3gProtein: 39g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe