Porcini Mushroom Pot Roast

[puregalley]I saw this recipe last year on my friend Kim’s blog and I couldn’t wait for the weather to cool so I could make this. It is originally from the incomparable, Giada De Laurantiis. Well, let me tell ya, this is sooo delicious it will blow your mind. The roast is cooked slowly so it becomes tender and succulent and the sauce….oh my, the sauce. The sauce is rich with earthy, delicious porcini mushrooms, other veggies and red wine. I mean how could this be anything other that Fab-u-lous?!?

I served this with an herbed cheese polenta that was equally incredible. Of course, it too, was from Giada. Here’s the recipe.


Porcini Mushroom Pot Roast

By December 6, 2011



  1. 1. Preheat the oven to 350F.  Pat the beef dry with paper towels and sprinkle generously with salt and pepper.  Heat the oil in a heavy, 6-quart pot or Dutch oven over medium-high heat.  Add the beef and cook until browned on all sides, about 12 minutes.  (Don't rush this step, which is what creates the deep rich flavor in the finished dish.) Transfer the beef to a plate.
    2. Reduce the heat to medium.  Add the onions to the same pan and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes.  Add the garlic and saute for 1 minute.  Add the wine and boil for 1 minute.  Stir in the broth and mushrooms.  Return the beef to the pan and bring the liquids to a boil.  Cover the pot and transfer to the oven.  Braise until the beef is fork-tender, about 3 hours, turning the beef over halfway through.
    3. Transfer the beef to a cutting board.  Tent with foil and let stand for 15 minutes.  Meanwhile, spoon any excess fat off the top of the pan juices.  Using a stick blender, puree sauce until smooth.  In a medium, heavy saucepan, combine the sauce and rosemary sprig.  Bring to a boil, then season the sauce to taste with salt and pepper.
    4. Cut the beef across the grain into 1/2-inch-thick slices.  Arrange the sliced beef on a platter.  Spoon some of the sauce over and serve, passing the remaining sauce in a gravy boat.



[donotprint]Source: Adapted from Giada’s Family Dinners as seen on Stirring the Pot[/donotprint]

23 Responses to Porcini Mushroom Pot Roast

  1. Kim

    Oh my gosh…thanks so much for the mention! I'm so glad that you tried this roast and the polenta. We just had this roast (for about the 10th time total) last week. It's my family's all-time favorite recipe for roast. I'm so glad to see that you enjoyed it and I have to agree. The porcini mushroom sauce is heavenly. I think it's what makes the roast so wonderful.

  2. Dining Alone

    This looks so good! thanks for sharing and I will check out Kim's blog too.

  3. Raina

    I agree; Kim is great. I always love her recipes. I saw this on her blog too and made it, and you are so right; it is wonderful. I have made it many times:)

  4. All Things Yummy

    Mmmmm…I love pot roast. I haven't tried Giada's recipe yet but now I really want to.

  5. Kristin50

    Sounds like Beef bourguignon which I have to say is one of my all time favorite dishes to makes as well as eat!

  6. That Girl

    I love meat that falls apart on the fork!

  7. teresa

    i am such a fan of mushrooms, this looks wonderful!

  8. Monet

    What a rich and hearty meal. I would love to dip some fresh bread in this sauce! With colder days and nights, I find myself wanting to be in the kitchen more and more. Thank you for giving me another recipe to try. I hope you are enjoying the bustle of the season. Much love from Austin.

  9. Dana

    Gorgeous! Recipe saved!

  10. My Blog Review

    I just came across your blog and I love it! I don't know how I didn't come across it sooner.!. here's my blog if you want to check it out http://myownblogreview.blogspot.com/ but I know I'll be back to see yours! …love finding new blogs to follow!

  11. Yummy Mummy

    I am loving mushrooms right now. Gorgeous picture, Kathleen!

    Have a great weekend!


  12. Claudia

    Porcini makes this so earthy. So comforting. So delectable. Wonderful!

  13. Reeni

    That looks excellent! My Mom would love it.

  14. Barbara

    I'm waiting for a cold snap and then I'm going to make this, Kathleen. Love that you served it over polenta.

  15. Cathy at Wives with Knives

    I think a chuck roast is one of the most flavorful cuts of meat and I love the aroma of it roasting in the oven. This is the perfect Sunday dinner.

  16. Kitchen Belleicious

    Pot roast is one thing but roast with those mushrooms and the flavor they bring sound incredible! YUM!

  17. Cara

    This sounds wonderful – love the addition of the porcini mushrooms!

  18. Aggie

    I don't 'love' pot roast, but that looks amazingly delicious!! That sauce looks divine!!!

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