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SideChef
Recipes
Dairy-Free
Homestyle Pot Roast

16 INGREDIENTS • 10 STEPS • 3HRS 30MINS

Homestyle Pot Roast

Recipe
3.5
4 ratings
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.
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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.
http://www.garlicandzest.com
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.
3HRS 30MINS
Total Time
$5.23
Cost Per Serving
Ingredients
Servings
4
us / metric
Boneless Chuck Roast
2 lb
Boneless Chuck Roast
Olive Oil
3 Tbsp
Olive Oil
Kosher Salt
as needed
Kosher Salt
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper, ground
Button Mushroom
4 1/2 cups
Button Mushrooms
thick sliced
Onion
1
Medium Onion
peeled and sliced root to tip into eighths
Carrot
4
Carrots
peeled and cut into 1" pieces
Celery
2 stalks
Celery
cut into 1" pieces
Red Potato
4
Small Red Potatoes, quartered
Beef Broth
1 1/4 cups
Beef Broth
Red Wine
2/3 cup
Red Wine
Tomato Paste
2 Tbsp
Tomato Paste
Mushroom Powder
1 Tbsp
Mushroom Powder
optional
Fresh Thyme
3 sprigs
Fresh Thyme
Fresh Rosemary
3 sprigs
Fresh Rosemary
Bay Leaf
2
Bay Leaves
Nutrition Per Serving
VIEW ALL
Calories
576
Fat
36.4 g
Protein
46.8 g
Carbs
6.8 g
Love This Recipe?
Add to plan
logo
Homestyle Pot Roast
Save
author_avatar
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.
http://www.garlicandzest.com

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 InstructionsHide images
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 lb). Sprinkle with Kosher Salt (as needed) and Freshly Ground Black Pepper (as needed).
step 2 Use a paper towel to dry all the moisture off the Boneless Chuck Roast (2 lb). Sprinkle with Kosher Salt (as needed) and Freshly Ground Black Pepper (as needed).
step 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.
step 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.
step 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
step 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
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 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 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 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 (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.
step 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.
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 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.
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.
Tags
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Dairy-Free
American
Budget-Friendly
Gluten-Free
Beef
Comfort Food
Shellfish-Free
Dinner
Mushrooms
Potatoes
Vegetables
Soups & Stews
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