| Level: | Easy |
| Total: | 3 hr 5 min |
| Prep: | 25 min |
| Inactive: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 3 hr 5 min |
| Prep: | 25 min |
| Inactive: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 3 1/2 pounds beef chuck, trimmed of excess fat
- 2 teaspoons kosher salt, plus more for seasoning
- 2 teaspoons fresh cracked black pepper, plus more for seasoning
- 1 teaspoon granulated garlic
- 1/2 ounce dried porcini mushrooms
- 2 tablespoons butter
- 1 tablespoon grapeseed oil or olive oil
- 6 cups sliced onions, 1/4-inch thick
- 1/2 cup sliced shallots, 1/4-inch thick
- 1/4 cup peeled garlic cloves, smashed
- 1 1/2 cups sliced celery, 1-inch pieces
- 1 1/2 cups sliced carrots, 1-inch coins
- 1 1/2 tablespoons tomato paste
- 1 1/2 cups beef stock
- 2/3 cup red wine, zinfandel preferred
- 2 tablespoons dried savory
- 6 sprigs fresh thyme (see Cook’s Note)
Instructions
- Preheat the oven to 325 degrees F.
- Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher’s twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
- Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
- In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
- Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
- Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
- Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 62 g |
| Cholesterol | 177 mg |
| Sodium | 1037 mg |
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 62 g |
| Cholesterol | 177 mg |
| Sodium | 1037 mg |
Reviews
This was absolutely amazing . A little bit of work, however, well worth it The gravy was soooo good This is a keeper recipe
Maybe someone can help me out there? I have tried to cook pot roast in the oven, on top of the stove and in a crockpot. It always comes out tough and I follow the directions exactly. I buy high quality chuck roast too. Any ideas? I know that’s a broad question. Thanks in advance.
A hit for the whole family!
Excellent pot roast recipe! Added a tablespoon of miso with tomato paste, added a bay leaf with thyme, and if you have a smaller Dutch oven then do not despair! Just add the veggies that will fit. I couldn’t find porcini mushrooms and used baby Bella. Turned out great! Puréeing the veggies to make a veggie gravy was genius here! No corn starch or flour needed! Also, I like mine low and slow so I recommend 300 for 4 hours for a fall-apart roast.
Made this recipe with the same ingredients, but used a croc pot instead of the oven. This is the best roast we ever made and is simple. Guy recipes are normally spot on and this definitely was!
Didn’t think there would be a better recipe than my moms but this did it. Swapped out the wine for Sierra Nevada Pale Ale (alcohol sales prohibited in Indiana on Sundays). Served on top of garlic mashed red potatoes. Ridiculous!
This was the best gravy by far. Not hard at all, the roast was so tender too.
another miss by guy…prep overdone, sauce is bland
Amazing ! Thank you my family loved it I didn’t have mushrooms but delicious ! Your recipes always easy and up delicious. Gravy with the vegetables Loved it!
This is by far the greatest chuck roast I have ever made my family adores it Thanks Guy!!