ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pot Roast with Wild Mushrooms and Fresh Thyme

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 4 hrs, 30 mins
Yield Serves 6
Your pot roast will be anything but boring with this fabulous company-worthy recipe. Wild mushrooms, fresh thyme and orange peel really punch up the flavor.


  • 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)
  • Kosher salt
  • freshly ground black pepper
  • About 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 1/2 cups coarsely chopped onions
  • 1 1/2 cups coarsely chopped celery
  • 1 1/2 cups coarsely chopped peeled carrots
  • 4 cups reduced-sodium beef broth
  • 1 bottle (750 ml.) Merlot or other dry red wine
  • 3 fresh thyme sprigs plus 1 tbsp. chopped leaves
  • 2 tablespoons butter
  • 3/4 cup chopped shallots
  • 2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
  • 1 teaspoon shredded orange peel

Nutrition Information

  • calories 583
  • caloriesfromfat 36 %
  • protein 67 g
  • fat 24 g
  • satfat 8.2 g
  • carbohydrate 25 g
  • fiber 3.8 g
  • sodium 474 mg
  • cholesterol 129 mg

How to Make It

  1. Preheat oven to 325°. Sprinkle roast lightly with salt and pepper; coat generously with flour. Pour oil into a large (at least 6-qt.), heavy ovenproof pot over medium-high heat. Add beef and cook, turning as needed, until browned all over, about 15 minutes total. Transfer to a plate.

  2. Add chopped vegetables to pot and cook, stirring often, until beginning to brown, 10 to 12 minutes. Add broth, wine, thyme sprigs, and beef. Cover and bring to a boil, then transfer pot to oven. Bake until beef is tender when pierced, 3 to 3 1/4 hours, turning roast over once.

  3. Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add mushrooms, increase heat to high, and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 12 to 14 minutes. Stir in thyme leaves and salt and pepper to taste.

  4. Transfer beef to a platter; cover with foil and keep warm in a 200° oven. Pour braising liquid through a strainer into a wide frying pan. Skim off fat. Boil over high heat until reduced by about half, about 20 minutes. Stir in orange peel and salt and pepper to taste. Pour sauce into a bowl.

  5. Cut beef into 1/2-in. slices and drizzle with a little sauce. Spoon mushrooms around meat and serve with remaining sauce on the side.

  6. Note: Nutritional analysis is per serving.