Oven-Roasted Pot Roast with Rice and Mushrooms This recipe was passed down from Teal’s great-grandmother. Teal likes to make it with a venison roast. 1 4-lb. blade roast or other roast with some fat 1 TB. oil 1 medium onion, diced 2 Cups beef broth or 1 1/2 Cups beef broth plus 1/2 Cup red wine 1 tsp. SAVORY 1 tsp. WHITE ONION POWDER 1/2 tsp. PENZEYS ROASTED GARLIC 1 Cup rice (Teal prefers Jasmine) 2 4-oz. cans mushrooms with liquid (fresh mushrooms work as well) 1 Cup hot water

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart