Pot Roast with Mushroom Gravy

Ingredients:

1 big boneless beef bottom round roast
salt and black pepper
oil 

500g mushrooms, cleaned and quartered
2 medium red onions, halved and sliced
4 cups beef broth

Preparation:

Season the meat well on all sides with salt and pepper. Heat oil in a large non stick skillet or Wok on medium-high heat, add the roast and brown all sides, about 5 minutes per side. Transfer the meat to a plate and add the mushrooms to the skillet. Season with salt and pepper and cook, stirring occasionally, until soft and beginning to release liquid, about 5 - 10 minutes.

Add the onions and broth and stir well until combined. Add the roast into the vegetables, adding any juices it released to the skillet. Add more beef broth, bring to a simmer, cover, and transfer to your preheated oven to roast for 2 1/2 hours at 325 degrees F. 

Remove the lid, carefully flip the meat and continue roasting for 30 minutes; the meat should be very tender and the liquid reduced.

Remove the skillet from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface.

To serve, slice the pot roast and arrange on a serving platter. Drizzle huge amounts of juicy mushroom gravy over the top and serve with mashed potatoes.