Mushroom Gravy Beef Roast
I was inspired by Nom Nom Paleo Easy Paleo Herb Gravy recipe and finally decided to give it a try with the newly bought grass fed beef rump roast I got couple days ago. All this time, I only bought grass fed ground beef and from what I heard, grass fed beef is pretty tricky to cook. When you overcook it, it’ll taste rubbery and I’m not a fan of eating medium rare meat either. So this was quite a challenge for me.
Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo)
Ingredients:
About 2lbs grass fed beef rump roast
2 big onions
1 bulb of garlic
1 shallot
18 oz button mushrooms
2 Tbsp grassfed butter (I used Kerrygold Salted Butter)
1 tsp caraway seeds
1-2 tsp celery salt
Salt and pepper to taste
Directions:
1. Cook the beef rump roast in pressure cooker for about 20-25 minutes (or boil them for about 1 hour or until tender). There you got yourself a big bowl of beef broth 🙂 Set the beef roast meat aside and refrigerate the broth for future use (skim off the fat after it cooled down)
2. Chop the garlic, onions, mushrooms and shallots
3. Melt the butter (or your choice of high heat cooking oil) – saute the onions and the mushrooms in medium high.
Note: DO NOT add any water. It’s very tempting, but trust me, the mushrooms will yield LOTS of liquid. If you add any water, your sauce will be very watery. Just keep stirring to avoid the mushrooms and the onions from getting burned.
After a while, the mushrooms will release lots of water!
4. Reduce the heat to medium low and let it simmer for about 10-15 minutes. Add all the seasonings to taste.
5. Turn off the heat and let it cool down. Then blend using your food processor/blender. Yea it might not look that pretty, but taste UH-MAZING!
Slice the beef roast, topped with the mushroom gravy and bon apetit!
6 thoughts on “Mushroom Gravy Beef Roast”
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How did the roast turn out? I always have thought that slow cooking is the way to go with roasts. I was just curious if the pressure cooker did a good job with making the meat tender and juicy? Also, what pressure setting did you use (I have high and low options) and did you leave the burner on high the whole time or turn it to medium once you had achieved pressure? Thanks so much!
The roast turned out yummy! I love pressure cooker because it saves my time and my utility bills because of the short cooking time. My pressure cooker isn’t as fancy as yours (no high/low options) and usually I started up the burner on high and then turn it down to medium once it achieved the pressure. I usually don’t leave it up hissing way too much. For roasts, I suggest choose fatty cut since it’ll make it more juicy and moist 🙂 roasts usually takes 20 minutes on my pressure cooker.
Looks very good! 🙂