8 servings (serving size: 3 ounces beef and 1 1/4 cups mushroom mixture)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300° for 1 hour.

Step 3

Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables.

Ratings & Reviews

Kriket's Review

September 30, 2011
This is my favorite beef recipe. All the veggies make the pot roast more interesting & the gravy always turns out great.

JIMMIC's Review

January 18, 2011
If you took out the mushrooms and tomatoes and served it with a glass of milk it was basically my parents pot roast, which is fine for a basic meal. Even with the tomatoes and mushrooms it was not as flavorful as I would have liked. I would say this is a good family meal, if you don't mind bland food.