Homestyle Pot Roast
User Reviews
3.9
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
483 kcal
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Course
Main Course
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Cuisine
American
Homestyle Pot Roast
Description
This pot roast begins with searing a dry, seasoned boneless chuck roast to form a savory crust that locks in juices. Mushrooms are cooked in the same pot until their moisture evaporates, then onions, celery, and carrots are added for a slightly crisp yet tender texture. The roast is returned to the pot with quartered red-skinned potatoes and herb bundles of thyme and rosemary, accompanied by bay leaves for added aromatic depth.
The braising liquid combines beef broth, red wine, tomato paste, and optionally mushroom powder, delivering layers of umami and richness. Covered and slow-cooked in the oven at 325°F for two and a half to three hours, the roast becomes tender while the vegetables absorb the savory broth.
Serve the pot roast sliced with the vegetables and jus spooned over for a classic, comforting main course. This method highlights both meat and produce, ensuring flavorful bites throughout.
Mushroom powder made from finely ground dried mushrooms can be added to intensify umami flavor. Store any unused mushroom powder in an airtight container for future use. Drying mushrooms beyond traditional rehydration can still yield useful powder for adding depth to braises or stews.
Ingredients
- 2 ½ pound chuck roast boneless
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper fresh ground
- 16 ounces button mushrooms thick sliced
- 1 medium onion peeled and sliced root to tip into eighths
- 4 carrot peeled and cut into 1" pieces
- 2 talks celery cut into 1" pieces
- 4 small red skinned potatoes cut into quarters
- 1 ¼ cups beef broth
- ⅔ cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon dried mushroom powder optional, see note
- 3-4 thyme sprigs tied into bundle with kitchen twine
- 3-4 rosemary sprigs tied into bundle with kitchen twine
- 2 bay leaf
Instructions
- Preheat the oven to 325 degrees.
- In a large dutch oven, heat the oil over medium high heat.
- Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper.
- Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust. Transfer the meat to a platter and add the mushrooms with a sprinkle of salt.
- Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5-8 minutes, stirring occasionally. When most of the liquid has evaporated from the mushrooms, add the onions, celery and carrots and cook for an additional 2-3 minutes until crisp tender.
- Add the chuck roast and any accumulated drippings back to the dutch oven. Add potatoes, thyme bundle and bay leaves and tuck them into the pot
- Stir together the broth, red wine, tomato paste and mushroom powder if using. Pour over the vegetables. Cover and heat to boiling. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.
- Remove from the oven and cool to room temperature. Cover and refrigerate for several hours or overnight.
- After the pot roast has chilled, the fat will solidify at the top of the pot making it easy to remove. Use a spoon to lift off the orange fat cap and discard.
- Reheat the dutch oven pot roast with the lid on, over medium heat on the stove top until the roast is hot and the porcini sauce is simmering. Transfer the dutch oven pot roast to a serving platter. Stir the porcini sauce and vegetables to combine and pour over the Yankee Pot Roast. Serve.
Notes
- Dried mushrooms that are too old to rehydrate can be ground into mushroom powder to add deep umami flavor to braised dishes.
- Store mushroom powder in an airtight container for later use in enhancing savory recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 40g | 80% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 619mg | 26% |
| Potassium | 1212mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 6960IU | 139% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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