Pot Roast with Mushroom Sauce
Tender, melt-in-your-mouth beef meets a luxurious mushroom sauce in this hearty Pot Roast with Mushroom Sauce recipe, perfect for cozy dinners or special occasions. Slowly braised in a flavorful mix of beef broth, red wine, and aromatic herbs, the beef chuck roast becomes incredibly rich and succulent, absorbing every drop of the savory liquid. Paired with a creamy, buttery mushroom sauce made from sautéed cremini mushrooms and a touch of heavy cream, this dish offers an irresistible balance of bold flavors and velvety textures. Ideal for Sunday suppers or holiday feasts, this dish comes together with minimal prep and an oven-to-table braising method that’s as easy as it is impressive. Serve it with fluffy mashed potatoes or roasted vegetables for a comforting, restaurant-quality meal at home! Keywords: pot roast, mushroom sauce, braised beef, cozy dinner recipes, comforting meals, beef chuck roast recipes.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 4 medium carrots
- 2 celery stalks
- 4 cloves garlic
- 2 cups beef broth
- 1 cup red wine
- 1 bay leaf
- 1 teaspoon thyme
- 8 ounces cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.25 cup heavy cream
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the beef on all sides until browned, about 5 minutes per side. Remove the roast and set aside.
Chop the onion, carrots, and celery into large chunks. Mince the garlic.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until slightly softened. Add the garlic and cook for another minute, stirring frequently.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and release browned bits. Add the bay leaf and thyme.
Return the beef to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Cook the roast in the oven for 3 hours, turning the meat halfway through for even cooking.
While the roast is cooking, prepare the mushroom sauce. Slice the cremini mushrooms thinly.
In a skillet over medium heat, melt the butter. Add the mushrooms and sauté until golden brown, about 8 minutes.
Sprinkle the flour over the mushrooms and stir well to coat. Slowly whisk in 1 cup of the liquid from the pot roast cooking liquid until smooth. Simmer for 3-4 minutes until slightly thickened.
Stir the heavy cream into the mushroom sauce and cook for another 2 minutes. Remove from heat and set aside.
After 3 hours, remove the pot roast from the oven. Let it rest for 10 minutes before slicing.
Serve the pot roast sliced with the mushroom sauce spooned on top. Pair with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.5 g | 446% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 7624 mg | 331% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 29.6 g | ||
| Protein | 264.9 g | 530% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 464 mg | 36% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 6748 mg | 144% | |
*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.
