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.)
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
How to Make It
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.
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.
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.
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.
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.
This is an expensive recipe and likely won't make again. Followed ingredients & prep instructions but used crockpot instead of oven so it took a bit more time to reduce the braising liquid. Served with smashed yukons, carrots tossed with a bit of mustard & parsley and a spinach salad. Good supper but not really worth the big bucks.
WOW! This is the first pot roast I've attempted and I'm so glad I tried it. I didn't bother making the gravy just served the roast with the veggies and broth along with a warm spinach salad like another reviewer suggested. I made cornbread to go along with it and the little bit of sweetness from the bread went perfectly with all the savory delicious flavors of the meal. Such a nice and easy dish!
Excellent pot roast-easy, delicious, and company-worthy. I made it exactly as the recipe stated, except that I added some garlic and ground red pepper to the flour. The gravy was very rich and flavorful, and not greasy at all. The mushroom melange really added savoriness to the dish. I served it with mashed Yukon gold potatoes and vegetable-stuffed zucchini. CL's Apple-Cinnamon Cake was a perfect ending to a delicious meal.
We made this over the weekend and it was absolutely incredible. Flavorable, tender and perfectly yummy for guest. We served with garlic mash potatoes, a warm wilted spinach salad with red onion & blue cheese, pepper parmesean bread and lots of red wine. We mixed the mushrooms and sauce together to top the meat and potatoes.. also we did forget the orange peel but it all came out great. Saved it as a favorite to do again.