A pot roast, to me, is using a casserole dish or roasting pan, adding carrots, onions and potatoes, and baking/roasting at about 350. Mushrooms are like little sponges and will absorb the flavors of other ingredients & become limp. Here is a general description of same.Hi.
When doing braised pot roasts (chuck), what do you folks think about adding mushrooms?
Do you think that they actually add much flavor into the mix? Do you think it's a good flavor? Bad flavor? Unnecessary?
Or do you think everything else just adds to the flavor of the mushrooms?
Odd question, I know.
If you want to add mushrooms in a pot roast dish, you might consider adding them at the end of whatever process you are using.