You are here: Home » Recipes » Classic Pot Roast with Mushrooms Classic Pot Roast with Mushrooms Yield servings A comforting crowd-pleaser with plenty of vegetables. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 3 pounds chuck roast (about 2 inches thick)1 teaspoon salt1 teaspoon black pepper3 tablespoons olive oil, divided2 1/2 cups thinly sliced yellow or white onion3/4 cup diced carrot3/4 cup diced celery or celery root1 parsnip, peeled and diced8 garlic cloves, chopped1 pound shiitake or portabello mushrooms, sliced1 teaspoon chili powder1 1/2 cups reduced-sodium, low-fat beef broth8 ounces tomato sauce1 1/2 cups red wine1 1/2 teaspoons dried thyme leaves2 bay leaves1 tablespoon cornstarch2 tablespoons cold water Instructions Preheat oven to 300F. Trim beef of all visible fat. Sprinkle with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan. Add remaining 1 tablespoon oil, onion, carrot, celery and parsnip to pan. Saute until lightly browned, about 8 minutes. Add garlic, mushrooms, chili powder and cook 3 minutes. Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Cover and place in oven and cook 3 to 31/2 hours, until beef is fork tender. (There will be lots of liquid.) Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened. Serves 10. Recipe by Chef Chris Koetke.