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RECIPE
16 INGREDIENTS10 STEPS3HR 30MIN

Homestyle Pot Roast

3.3
3 Ratings

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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.
3HR 30MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 lb
Boneless Chuck Roast
3 Tbsp
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper , ground
1 lb
thick sliced
1
Medium  Onion
peeled and sliced root to tip into eighths
4
peeled and cut into 1" pieces
2 stalks
cut into 1" pieces
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
3 sprigs

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Nutrition Per Serving

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CALORIES
695
FAT
37.2 g
PROTEIN
49.9 g
CARBS
33.6 g

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.

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 (2 pound). Sprinkle with Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon).
Step 3
In a large dutch oven, heat the Olive Oil (3 tablespoon) 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 Mushroom (16 ounce) 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 sprig) and Fresh Rosemary (3 sprig) into a bundle with kitchen twine.
Step 7
Add the Carrot (4), Celery (2 stalk), and Red Potato (4), thyme bundle and Bay Leaf (2).
Step 8
Stir together the Beef Broth (1 1/4 cup), Red Wine (2/3 cup), Tomato Paste (2 tablespoon), and Mushroom Powder (1 tablespoon), 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.

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Nutrition Per Serving
Calories
695
% Daily Value*
Fat
37.2 g
48%
Saturated Fat
13.2 g
66%
Trans Fat
1.6 g
--
Cholesterol
156.5 mg
52%
Carbohydrates
33.6 g
12%
Fiber
7.0 g
25%
Sugars
8.5 g
--
Protein
49.9 g
100%
Sodium
1342.6 mg
58%
Vitamin D
0.2 µg
1%
Calcium
103.6 mg
8%
Iron
7.1 mg
39%
Potassium
1780.3 mg
38%
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