Preheat the oven to 325 degrees F (160 degrees C).
Use a paper towel to dry all the moisture off the
Boneless Chuck Roast (2 lb)
. Sprinkle with
Kosher Salt (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
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.
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
When most of the liquid has evaporated from the mushrooms, add the
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.
Fresh Thyme (3 sprigs)
Fresh Rosemary (3 sprigs)
into a bundle with kitchen twine.
Celery (2 stalks)
Red Potatoes (4)
, thyme bundle and
Bay Leaves (2)
Stir together the
Beef Broth (1 1/4 cups)
Red Wine (2/3 cup)
Tomato Paste (2 Tbsp)
Mushroom Powder (1 Tbsp)
, if using, and pour over the vegetables.
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.
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.