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 Laurentiis. 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 than 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
Ingredients
- 1-5 Pound Boneless Beef Chuck Roast
- Salt
- Black Pepper
- 2 Tablespoons Olive Oil
- 2 Onions Chopped
- 6 Garlic Chopped
- 1 Cup Red Wine
- 1 3/4 Cups Low Sodium Beef Broth
- 1/2 Ounce Dried Porcini Mushrooms
- 1 Large Sprig Fresh Rosemary
Instructions
- Preheat the oven to 350F. Lay the roast on triple layers of paper towels, and dab off any excess moisture. Sprinkle generously with salt and pepper. Heat 2 tablespoons of vegetable oil to a shimmer, in a heavy, 6-quart pot or Dutch oven over medium-high heat, and add the beef and cook until browned on all sides, about 12 minutes. (Don't rush this step.) Transfer the beef to a plate and set aside.
- 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.
- 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.
- 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.
Fans Also Made:
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Check out these other Pot Roast Recipe…
- Mississippi Pot Roast– Simple but hearty, homey dish packed with flavor and the promise of a satisfying supper.
- Easy Pot Roast –Incredibly tender beef with a few simple ingredients and an oven or crock pot, dinner practically cooks itself!Â
Source: Adapted from Giada’s Family DinnersÂ
Kitchen Belleicious says
Pot roast is one thing but roast with those mushrooms and the flavor they bring sound incredible! YUM!
Cathy at Wives with Knives says
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.
Barbara says
I'm waiting for a cold snap and then I'm going to make this, Kathleen. Love that you served it over polenta.
Reeni says
That looks excellent! My Mom would love it.
Inside a British Mum's Kitchen says
Really heartwarming and delicious – wonderful !
Mary x
Claudia says
Porcini makes this so earthy. So comforting. So delectable. Wonderful!
lafemmeroar says
Looks yummy 🙂
Kitchen Belleicious says
Yum. must have this NOW!
Yummy Mummy says
I am loving mushrooms right now. Gorgeous picture, Kathleen!
Have a great weekend!
Marina
My Blog Review says
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Dana says
Gorgeous! Recipe saved!
Monet says
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.
teresa says
i am such a fan of mushrooms, this looks wonderful!
Christine knapkins_com says
Hey Kathleen, your Porcini Pot Roast is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/968?source=blog
Show your foodie love and vote here http://www.knapkins.com/duel?dish=15544
That Girl says
I love meat that falls apart on the fork!
Kristin50 says
Sounds like Beef bourguignon which I have to say is one of my all time favorite dishes to makes as well as eat!
All Things Yummy says
Mmmmm…I love pot roast. I haven't tried Giada's recipe yet but now I really want to.
Raina says
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:)
Dining Alone says
This looks so good! thanks for sharing and I will check out Kim's blog too.
Kim says
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.