Pot Roast with Mushroom Gravy

If you have never made a pot roast; wait that can’t even be a thing; I’m sure EVERYONE has made a pot roast at least once in their lives right?

I made the most amazing one for our Sunday dinner last week. I am going to apologize up front that I got totally distracted from the awesomeness of it; I neglected to take a final picture of it to share with you.  I do hope you will want to try this one out as it is very simple, a few ingredients and take about 3½ hours from start to finish and 3 of those are hand off.
img_4958I do wish I didn’t have such a love hate relationship with the earthy mushroom. It brings another level to beef gravy and it certainly would have made making the mushroom gravy a hell of a lot easier on me. I am pretty sure it’s a texture thing with me, I can’t believe it would still be a “fungi” thing but who knows, I might be making excuses hmmmm.

If you still haven’t invested in a dutch oven please for the love of cooking GET ONE!!!!  I promise you will not be disappointed. You don’t have to spend a fortune on the top brand; knockoffs are just fine. I have one of each and I am happy with both.  Lodge does make a very nice model and I’ve seen them at Home Goods for $50-$60. Pick one up and make this dish, a soup, a stew whatever makes you happy.

Pot Roast with Mushroom Gravy – 350 degrees F – 3 hours

3-4 pound pot roast -I used chuck
Mushrooms – I used sliced portobello
Onions – I used Cippolinis
Red Wine – I used what my husband wanted to have a glass of
Beef Broth
Kosher Salt
Freshly cracked black pepper
Olive Oil
2 sprigs of fresh rosemary – chopped

Generously season your roast on all sides with salt and pepper. In your new dutch oven put about 3 swirls of olive oil around the bottom of the pan; on medium heat brown your roast on all sides.

Remove roast to a plate while you brown the onions and mushrooms. Add some salt and pepper to taste as well as the rosemary.

Deglaze the pan with about ½ cup to 1 cup of red wine scraping up all the bits from the bottom of the pot. Once the wine is just about evaporated; add the roast on top of the veggies and pour enough broth to about 1-2 inches from the top of the roast; do not cover the roast with liquid, we are braising not boiling.

Cover and place in the oven for 2½ hours, carefully flip the roast and place back in the oven for another 30 minutes. Remove the roast to a cutting board loosely cover with foil while you make the gravy.

when blending with hot liquid ALWAYS cover with a dish towel 

In either a food processor or blender; transfer some of the veggies, or be silly like me and take them all. Once pureed put them back in the dutch oven and cook down for about 5 minutes.

OK it doesn’t look appetizing but it was excellent tasting – and the final product looked great

Depending on how thick you want your gravy you can add a tablespoon of butter while constantly stirring off the heat. Or you can add a roux of flour and butter or flour and water while still on the heat.

I actually didn’t
need to strain the pureed veggies; but I did – don’t be too disappointed with me. Anyway it was SO flavorful and delicious I will be making it again SOON!

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