homestyle pot roast
Author Notes: A simple homey dish with a secret ingredient —garlic and zest
Serves 4
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2 1/2
pounds boneless chuck roast
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3
tablespoons olive oil, divided
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1/2
teaspoon kosher salt
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1/4
teaspoon fresh ground black pepper
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16
ounces thick sliced button mushrooms
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1
onion, peeled and sliced root to tip into eighths
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4
carrots, peeled and cut into 1" pieces
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2
stalks celery, cut into 1" pieces
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4
small red skinned potatoes, cut into quarters
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1 1/4
cups beef broth
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2/3
cup drinkable red wine
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2
tablespoons tomato paste
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1
tablespoon dried mushroom powder (optional) (see note)
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3-4
sprigs of thyme and 3-4 sprigs fresh rosemary tied into a bundle with kitchen twine
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2
bay leaves
- 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 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 the carrots, celery and potatoes, thyme bundle and bay leaves.
- Stir together the broth, red wine and tomato paste and 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.
- NOTE: Sometimes the dried mushrooms in my pantry go past the point of reconstituting in water and look more like a fossil from the cretaceous period than the aforementioned dried mushroom. I don't waste them, though. I make mushroom powder. To make mushroom powder, put dried mushrooms (like porcini) into a spice grinder and pulse until a fine powder forms. Store in an airtight container. Whenever I want to add more umami flavor to a braised dish, I add a tablespoon or two of mushroom powder. Delish!
More Great Recipes:
Beef|Vegetable|Entree|Stew|Gluten-Free|Make Ahead|Slow Cook|Spring|Fall|Winter
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