This Dutch Oven Pot Roast is the ultimate one-pot meal and your whole family is going to LOVE it. With a simple 4-ingredient pot roast seasoning and an Ah-Mazing Porcini Sauce made with dried porcini mushrooms for deep umami flavors and depth, this Yankee Pot Roast is heads and tails over the rest.
Total Time
3hr 30min
3.5
4 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
2
lb
Boneless Chuck Roast
•
3
tbsp
Olive Oil
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Freshly Ground Black Pepper
, ground
•
4 1/2
cups
Button Mushrooms
•
1
Medium
Onion
•
4
Carrots
•
2
stalks
Celery
•
4
Small
Red Potatoes
, quartered
•
1 1/4
cups
Beef Broth
•
2/3
cup
Red Wine
•
2
tbsp
Tomato Paste
•
1
tbsp
Mushroom Powder
(optional)
•
3
sprigs
Fresh Thyme
•
3
sprigs
Fresh Rosemary
•
2
Bay Leaves
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
2.
Use a paper towel to dry all the moisture off the Boneless Chuck Roast (2 lb). Sprinkle with Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp).
3.
In a large dutch oven, heat the Olive Oil (3 tbsp) 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.
4.
Transfer the meat to a platter and add the Button Mushrooms (4 1/2 cups) 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
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.
6.
Tie Fresh Thyme (3 sprigs) and Fresh Rosemary (3 sprigs) into a bundle with kitchen twine.
7.
Add the Carrots (4), Celery (2 stalks), and Red Potatoes (4), thyme bundle and Bay Leaves (2).
8.
Stir together the Beef Broth (1 1/4 cups), Red Wine (2/3 cup), Tomato Paste (2 tbsp), and Mushroom Powder (1 tbsp), if using, and pour over the vegetables.
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.
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.
Author's Notes
After cooking, 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 stovetop until the roast is hot and the porcini sauce is simmering.
Nutrition Per Serving
CALORIES
576
FAT
36.4 g
PROTEIN
46.8 g
CARBS
6.8 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
