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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.

10 mins

2 hrs 45 mins

2 hrs 55 mins

Preheat oven to 350°F. Combine salt, pepper and cornstarch.
On a large plate, season bottom round roast with 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.
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.
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.
Cook noodles according to package directions.
Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull pot roast apart with fork and serve over noodles with mushroom onion sauce.