Classic Pot Roast with Mushrooms

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 1/5/2021

A comforting crowd-pleaser with plenty of vegetables.

Serves: 8 Save

Ingredients (19)

  • 3 pound chuck roast
  • (about 2 inches thick)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoon olive oil, divided
  • 2 1/2 cup thinly sliced yellow or white onion
  • 3/4 cup diced carrot
  • 3/4 cup diced celery or celery root
  • 1 parsnip, peeled and diced
  • 8 garlic cloves, chopped
  • 1 pound shiitake or portabello mushrooms, sliced
  • 1 teaspoon chili powder
  • 1 1/2 cup reduced-sodium, low-fat beef broth
  • 8 ounce tomato sauce
  • 1 1/2 cup red wine
  • 1 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 2 tablespoon cold water

Directions

  1. Preheat oven to 300F. Trim beef of all visible fat. Sprinkle with salt and pepper.
  2. Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
  3. Add remaining 1 tablespoon oil, onion, carrot, celery and parsnip to pan. Saute until lightly browned, about 8 minutes.
  4. Add garlic, mushrooms, chili powder and cook 3 minutes.
  5. 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.)
  6. 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 8-10.