This is the most delicious pot roast I have ever had. It focuses on the meat and does not overcomplicate it by adding a bunch of vegetables. Also the sauce it cooks in forms the gravy at the end, and it has amazing flavor. This is great paired with mashed or roasted potatoes and a green vegetable or carrots, to mimic the vegetables that typically are cooked inside an American pot roast. This recipe is derived from a Giada De Laurentis recipe for “Stracotto” or an Italian pot roast.
TIPS: If you halve the recipe and use a 2-lb chuck roast, still use about 3/4 of the liquid in the recipe to be sure there is enough gravy. Also check it for doneness (fork tender, almost fall apart) at 2 1/2 hours as it may cook faster, being a smaller cut of meat. Be sure to use dried Porcini mushrooms, and do not substitute for fresh or other dried mushrooms, as they are what imparts the amazing flavor. Because there is no flour in this recipe, it’s a perfect low carb or keto option, served with a green vegetable.
Pot Roast with Porcini Mushrooms
Ingredients
- 1 4-lb boneless beef chuck roast
- kosher salt and pepper
- 1/4 C olive oil, divided
- 1 1/2 medium onions chopped (large chop is ok)
- 5-6 garlic cloves crushed or minced
- 1 C dry red wine (like cabernet or pinot noir)
- 2 C low sodium beef broth
- 1/2 oz DRIED Porcini mushrooms (do not substitue)
- 1 large sprig fresh rosemary (or 1/2 tsp dry)
- 5-6 sprigs fresh thyme (or 1/2 tsp dry)
Instructions
- Preheat oven to 350 degrees (325 convection). Pat beef dry and season both sides with salt and pepper. Heat 2 Tbsp olive oil in a heavy dutch oven over medium-high heat. Add beef and cook until well browed on both sides, about 5-6 minutes a side. Move to a plate and lower heat to medium.
- Add remaining oil and onions to the dutch oven. Cook, stirring frequently until the onions soften, about 6-8 minutes. Add garlic and stir, cooking for about 1 minute until garlic is fragrant. Add the red wine and scrape up the brown bits on the bottom of the pan. Add the broth and dry porcini mushrooms. Return beef and any accumulated liquid to the pot (the liquid should be about 3/4 up the sides of the beef). Bring the liquid in the pot to a boil. Cover, and transfer to the oven. Cook 3 hours, turning the beef over halfway through the cooking time. (Add more broth at this time if liquid gets too low, below about 1 1/2 C).
- Remove from oven. Beef should be fork tender. Transfer beef carefully to cutting board and tent with foil. Meanwhile, spoon any excess fat out of the pot and using an immersion blender, blend the pan juices and vegetables until smooth (or put in a real blender if you don't have immersion blender, but be careful because its hot and steam needs to release). Add the rosemary and thyme, and simmer for about 5 minutes to thicken the gravy. Add salt and pepper to taste.
- Slice the beef into 1 inch thick pieces and put on a plate. Top the beef with the gravy to taste.
- Enjoy!