Creamy Pot Roast with Mushroom Sauce
Elevate your comfort food game with this Creamy Pot Roast with Mushroom Sauce—a hearty, slow-cooked masterpiece that's perfect for cozy dinners with family or guests. Featuring tender, melt-in-your-mouth chuck roast braised in a flavorful blend of beef broth, aromatic vegetables, and optional red wine, this dish gets an indulgent upgrade with a rich, velvety mushroom cream sauce. Searing the roast locks in its juices, while fresh thyme and sautéed baby bella mushrooms infuse the dish with earthy, savory depth. Serve this luscious pot roast over a bed of creamy mashed potatoes or alongside crusty bread to soak up every drop of the decadent sauce. With minimal prep, a long simmer, and an effortless creamy finish, this is your go-to recipe for a luxurious but approachable comfort meal. Perfect for Sunday dinners, special occasions, or weeknight indulgence!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Carrots, peeled and cut into large chunks
- 3 Celery stalks, cut into large chunks
- 2 cups Beef broth
- 0.5 cups Dry red wine (optional)
- 8 ounces Baby bella mushrooms, sliced
- 1 cup Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Fresh thyme, leaves only
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chuck roast generously on all sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, reduce the heat to medium and add the diced yellow onion. Sauté until softened, about 5 minutes.
Add the carrots and celery to the pot and cook for another 2-3 minutes, stirring occasionally.
Pour the beef broth and red wine (if using) into the pot, scraping the bottom to deglaze and release any browned bits.
Return the roast to the pot and add the fresh thyme. Cover with a tight-fitting lid and reduce the heat to low.
Simmer the roast for 3-4 hours, or until the meat is fork-tender. Turn the roast halfway through cooking to ensure even braising.
Once the roast is done, remove it from the pot and set aside. Strain the cooking liquid into a bowl or measuring cup, discarding the solids.
In the same pot, add the sliced mushrooms and cook over medium heat until softened, about 5 minutes.
Pour the strained cooking liquid back into the pot with the mushrooms. Bring to a gentle simmer.
Add the heavy cream and stir to combine. Taste and adjust seasoning with salt and pepper, if needed.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce to thicken it to your liking.
Slice or shred the pot roast and return it to the pot, spooning the creamy mushroom sauce over the top.
Garnish with fresh parsley and serve hot. Enjoy with mashed potatoes, rice, or crusty bread!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
