Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Use a paper towel to dry all the moisture off the
Boneless Chuck Roast (905 g)
. Sprinkle with
Kosher Salt (3 g)
and
Freshly Ground Black Pepper (as needed)
.
Step 3
In a large dutch oven, heat the
Olive Oil (45 mL)
over medium high heat. When it begins to smoke, sear the meat in the dutch oven for 3 to 4 minutes on each side, until it forms a nice crust.
Step 4
Transfer the meat to a platter and add the
Button Mushrooms (455 g)
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 to 8 minutes, stirring occasionally
Step 5
When most of the liquid has evaporated from the mushrooms, add the
Onion (1)
and cook for an additional 2 to 3 minutes until crisp-tender. Add the chuck roast and any accumulated drippings back to the dutch oven.
Step 6
Tie
Fresh Thyme (3 sprigs)
and
Fresh Rosemary (3 sprigs)
into a bundle with kitchen twine.
Step 7
Add the
Carrots (4)
,
Celery (2 stalks)
, and
Red Potatoes (4)
, thyme bundle and
Bay Leaves (2)
.
Step 8
Stir together the
Beef Broth (300 mL)
,
Red Wine (160 mL)
,
Tomato Paste (35 g)
, and
Mushroom Powder (8 g)
, if using, and pour over the vegetables.
Step 9
Bring to a boil and cover. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.
Step 10
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.
