Pot roast is one of my favorite things to make on Sundays or for big family gatherings. It makes the house smell amazing as it cooks away and really is a comfort food! I have made this pot roast dozens of times and it has become kind of famous among-st my friends and family! I love this recipe because it is basically fool-proof, and the meat turns out melt-in-your-mouth tender every time.
The gravy is also full of flavor! If you are nervous about porcini mushrooms or don’t think you like them, don’t worry. They get pureed up into the gravy and give the sauce a wonderful depth of flavor. Nobody can ever guess they are the secret ingredient! I like porcini mushrooms best, but you can use any kind of dried mushrooms you can find.
I often add yukon gold potatoes and chopped carrots to this about 1 1/2 hours before it’s done cooking. I just add them right on top of the meat. Then when the meat is done, you have an entire meal! This is also delicious over mashed potatoes, polenta, or buttered noodles. This pot roast makes a great holiday meal!
- 1 4-pound boneless chuck roast
- 1 yellow onion, chopped
- 3 carrots, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, smashed and peeled
- 1 sprig fresh rosemary (or 1/2 teaspoon dry rosemary)
- 2 sprigs fresh thyme (or 1/2 teaspoon dry thyme)
- 1 cup red wine
- 1/2 ounce dry porcini mushrooms, rinsed very well
- 2 bay leaves
- 2 1/2 cups beef broth
- Pat the beef dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Add the beef and cook until browned on all sides, about 10-15 minutes.
- Remove the beef from the dutch oven and place it in the slow-cooker. Add the onions, carrots, and celery to the now empty dutch oven and cook until tender, about 6-8 minutes. Add the garlic, rosemary, and thyme and cook for another 30 seconds. Pour in the wine and scrap up all the browned bits from the bottom of the pan (all the flavor!). Allow the wine to cook and reduce for 5 minutes.
- Pour the wine/vegetable mixture over the beef in the slow-cooker. Add the porcicni mushrooms, bay leaves, and beef broth. Cook on low for 6-8 hours or on high for 3-4 hours.
- After the roast is done cooking, remove the meat from the dutch oven and place it on a serving platter tented with foil. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves. Skim as much fat as you can off the surface of the remaining liquid. Pour the liquid, including all the vegetables, into a blender and blend until smooth. Slice or shred the meat and pour over the gravy. Serve, passing the remaining gravy. Enjoy!
*I often add yukon gold potatoes potatoes and carrots chunks to this about 1 1/2 hours (or 1 hour if you’re cooking it on high/in the oven) before the roast is supposed to be done cooking. Just add them right on top of everything.
*While I like porcini best, you can use any dried mushrooms you like. Trader Joe’s sells a package of a mixed variety of mushrooms that will work.
*To make this in the oven, place everything in a large dutch oven and bake at 350 for about 3 hours. Then proceed with making the gravy.
- Serving Size: Serve 6-8