Print

Classic Pot Roast with Mushrooms: Discover the Secret!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful classic pot roast featuring tender beef chuck, mushrooms, and a medley of vegetables, perfect for a comforting meal.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz cremini or button mushrooms, halved
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into chunks
  • 1 1/2 lbs baby potatoes, halved
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 300°F.
  2. Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, garlic powder, and onion powder.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
  5. Add butter and mushrooms to the same pot. Cook for 4–5 minutes until browned. Remove half of the mushrooms and reserve for later.
  6. Add chopped onion and garlic. Cook for 2 minutes until fragrant.
  7. Stir in tomato paste, flour, thyme, and rosemary. Cook for 1 minute.
  8. Slowly pour in beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the pot.
  9. Return the roast to the pot and add bay leaves.
  10. Arrange carrots, potatoes, celery, and the remaining mushrooms around the roast.
  11. Cover and transfer to the oven. Cook for 3–4 hours, or until the beef is fork-tender.
  12. During the last 20 minutes, add the reserved mushrooms to the pot.
  13. Remove the roast and vegetables and arrange on a serving platter.
  14. If the gravy needs thickening, simmer the cooking liquid on the stovetop until it reaches your desired consistency.
  15. Garnish with fresh parsley and serve warm with the mushroom gravy.

Notes

  • For best results, use a meat thermometer to ensure the roast reaches an internal temperature of at least 190°F for optimal tenderness.
  • Feel free to add other vegetables like parsnips or turnips for additional flavor.
  • This dish can be made a day ahead and reheated for even better flavor.

Nutrition

Find it online: https://tastydelice.com/classic-pot-roast-with-mushrooms-recipe/