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Pot Roast with Mushrooms

Pot Roast with Mushrooms

We had a rainy weekend so I made comfort food – pot roast. My go to Pot Roast recipe is always a hit but I wanted to try something new this time. Instead of using carrots, celery, and potatoes, I just used thyme, onions, and mushrooms in the broth while the roast cooked. The house smelled heavenly all afternoon and had our mouths watering by the time dinner was ready. The beef turned out tender and juicy and the sauce was delicious! We all enjoyed this pot roast and it paired nicely with the Baked Parmesan Tomato Slices and the Roasted Garlic Mashed Red Potatoes.

Pot Roast with Mushrooms

Preheat the oven to 300 degrees. Heat half the olive oil in Dutch oven over medium high heat.

Season both sides of the chuck roast well with sea salt, freshly cracked pepper, and garlic powder to taste. Sprinkle the flour over each side of roast.

Pot Roast with Mushrooms

Place the roast into the HOT Dutch oven and brown on all sides for a few minutes, until all sides are seared. Remove from the Dutch oven and place on a plate covered loosely by tin foil. Set aside.

Heat the remaining olive oil in the Dutch oven. Add the onions and cook, stirring occasionally, for 3-4 minutes. Add the mushrooms, fresh thyme, and crushed red pepper flakes. Cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the broth and season with sea salt and freshly cracked pepper, to taste, then cover with a lid and place into the oven for 3 1/2 hours, making sure to gently flip the roast over every 45 minutes. Remove from the oven and let the roast rest on a platter with a tin foil tent.

Spoon out the grease from the top of the liquid and discard. Place the Dutch oven back on the stovetop over medium high heat. Cook, stirring occasionally, until the liquid is reduced by half. Taste and season with sea salt and freshly cracked pepper, to taste. Place the roast back into the sauce, to coat. Remove roast and slice before placing on a serving plate. Spoon the sauce over the top of the sliced roast then sprinkle the top with fresh parsley. Serve immediately. Enjoy.

Pot Roast with Mushrooms

 

Pot Roast with Mushrooms

Pot Roast with Mushrooms

Prep Time: 15 minutes
Cook Time: 3 hours 40 minutes
Total Time: 3 hours 55 minutes
Servings: 6 -8

Ingredients

  • 2 tbsp olive oil divided
  • 2 lb chuck roast
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 1 small sweet yellow onion diced
  • 8 oz button mushrooms quartered
  • 1 tsp fresh thyme leaves
  • Pinch of crushed red pepper
  • 3 large cloves of garlic minced
  • 2 cups of beef broth

Instructions

  • Preheat the oven to 300 degrees. Heat half the olive oil in Dutch oven over medium high heat.
  • Season both sides of the chuck roast well with sea salt, freshly cracked pepper, and garlic powder to taste. Sprinkle the flour over each side of roast.
  • Place the roast into the HOT Dutch oven and brown on all sides for a few minutes, until all sides are seared. Remove from the Dutch oven and place on a plate covered loosely by tin foil. Set aside.
  • Heat the remaining olive oil in the Dutch oven. Add the onions and cook, stirring occasionally, for 3-4 minutes. Add the mushrooms, fresh thyme, and crushed red pepper flakes. Cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the broth and season with sea salt and freshly cracked pepper, to taste, then cover with a lid and place into the oven for 3 1/2 hours, making sure to gently flip the roast over every 45 minutes. Remove from the oven and let the roast rest on a platter with a tin foil tent.
  • Spoon out the grease from the top of the liquid and discard. Place the Dutch oven back on the stovetop over medium high heat. Cook, stirring occasionally, until the liquid is reduced by half. Taste and season with sea salt and freshly cracked pepper, to taste. Place the roast back into the sauce, to coat. Remove roast and slice before placing on a serving plate. Spoon the sauce over the top of the sliced roast then sprinkle the top with fresh parsley. Serve immediately. Enjoy.
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11 Comments

  1. Kim in MD says:

    I love a great pot roast…this look delicious, Pam!

  2. Who doesn’t like pot roast? It’s always such a comfort at this time of the year. Yours looks wonderful — really nice recipe. Thanks.

  3. I love mushrooms! Look delicious!!

  4. I like this idea even though I love roasted carrots with my beef roast, I’d just make them on the side. I can’t imagine pot roast without the carrots for some reason even though I hated carrots as a kid.

  5. And now I’m also craving your beef and barley stew…….

  6. Delicious! My family isn’t big on carrots, and this is perfect with garlic mashed potatoes! I did deglaze the pan with some red wine after sauteing the onions, mushrooms and garlic. A real [email protected]!

  7. Barbara Benson says:

    Wait, what? 23 hours and 5 minutes to make this? Holy cow!

    1. Barbara,

      That was a typo… it takes about 3 hours and 40 minutes cooking time.

      -Pam