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Garlic & Zest

Gourmet Cooking at Home!

Homestyle Pot Roast

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Comfort food brings to mind different things for different people.  For some, they crave creamy and decadent like mac n cheese or scalloped potatoes.  Others associate pots of chili  or a rich lasagna  as a homey favorite.  

 

homestyle pot roast | Garlic + Zest

One thing is clear, most are reminiscent of our childhoods and our Mother’s or Grandmother’s cooking.  For me, it’s my Mom’s homestyle pot roast.

 

homestyle pot roast | Garlic + Zest

When I was growing up, my mother used a big harvest-orange-colored Le Creuset dutch oven to prepare soups, stews and braises.  Her pot roast was one of my personal favorites.  It wasn’t fancy, just hearty, warm and satisfying.  With big chunks of carrots and celery and lots of tender mushrooms.

(Update: I’ve had several inquiries about whether a dutch oven is needed for this recipe. I have to say, yes. A quality dutch oven (my personal favorite) is very heavy and conducts heat evenly — which is essential for a good braise. This one will do the job without breaking the bank:
Lodge Logic Dutch Oven
,  otherwise, a slow cooker will work too.)

 

homestyle pot roast | Garlic + Zest

The sauce was a fragrant amalgam of red wine, broth and tomato paste with a healthy dose of fresh herbs thrown in.

 

homestyle pot roast | Garlic + Zest

I’ve added porcini mushroom powder for even more richness.  It’s optional, but it adds a great umami boost to this homestyle pot roast — and it’s so easy to make.   Just buzz dried porcini mushrooms in a spice grinder for a few seconds. 

 

homestyle pot roast | Garlic + Zest

By the way, when I say spice grinder, I actually mean coffee grinder. I have two – one for coffee and the other for spices. This is my favorite
Krups Fast Touch Grinder Black 203-42
and it’s under $30.

 

homestyle pot roast | Garlic + Zest

A low oven does most of the heavy lifting for this meal, slowly braising and tenderizing the chuck roast.

 

homestyle pot roast | Garlic + Zest

Best of all, as it cooks, the whole house is filled with a meaty, heady aroma that makes your stomach growl with anticipation.  I guarantee you won’t have any problem getting the family to the table if this is on the menu.
homestyle pot roast | Garlic + Zest

Make sure to serve it with some crusty bread to sop up all the juices.  If you’re craving a homestyle pot roast, this is it!

 

homestyle pot roast | Garlic + Zesthomestyle pot roast | Garlic + Zest

 

Homestyle Pot Roast

Course: Main Course
Cuisine: American
Keyword: baked potatoes, chicken stew, gravy, pot roast
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Calories: 483 kcal

On a cold rainy day, you want comfort food.  This is it.

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Ingredients

  • 2 1/2 pound boneless chuck roast
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper fresh ground
  • 16 ounces button mushrooms thick sliced
  • 1 medium onion peeled and sliced root to tip into eighths
  • 4 carrots peeled and cut into 1" pieces
  • 2 stalks celery cut into 1" pieces
  • 4 small red skinned potatoes cut into quarters
  • 1 1/4 cups beef broth
  • 2/3 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon dried mushroom powder optional, see note
  • 3-4 sprigs of thyme and 3-4 sprigs fresh rosemary tied into a bundle with kitchen twine
  • 2 bay leaves

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a large dutch oven, heat the oil over medium high heat.
  3. Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper. 

  4. Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust. Transfer the meat to a platter and add the mushrooms with a sprinkle of salt. 

  5. Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5-8 minutes, stirring occasionally. When most of the liquid has evaporated from the mushrooms, add the onions and cook for an additional 2-3 minutes until crisp tender.

  6.  Add the chuck roast and any accumulated drippings back to the dutch oven. Add the carrots, celery and potatoes, thyme bundle and bay leaves.

  7. Stir together the broth, red wine, tomato paste and mushroom powder if using. Pour over the vegetables. Cover and heat to boiling. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.

Recipe Notes

Sometimes the dried mushrooms in my pantry go past the point of reconstituting in water and look more like a fossil from the cretaceous period than the aforementioned dried mushroom. I don't waste them, though. I make mushroom powder. To make mushroom powder, put dried mushrooms (like porcini) into a spice grinder and pulse until a fine powder forms. Store in an airtight container. Whenever I want to add more umami flavor to a braised dish, I add a tablespoon or two of mushroom powder. Delish!

Nutrition Facts
Homestyle Pot Roast
Amount Per Serving
Calories 483 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 10g 50%
Cholesterol 130mg 43%
Sodium 619mg 26%
Potassium 1212mg 35%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 40g 80%
Vitamin A 139.2%
Vitamin C 8.4%
Calcium 6.4%
Iron 27.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Homestyle Pot Roast
Homestyle Pot Roast | Garlic & Zest
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Beef// Entrees// Meat// Soups, Stews & Braises56 Comments

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Comments

  1. Nsncy says

    January 5, 2019 at 6:08 PM

    Your recipe sounds great long story my French cassoulet Dutch oven by Giada De Laurentiis was stolen.. again long story all I have is a Crock-Pot could you tell me what to do with that recipe for the pot roast in a Crock-Pot I’m kind of brain dead when it comes to swapping out ways of cooking things thank you really appreciate it

    Reply
    • Lisa says

      January 6, 2019 at 9:00 AM

      What kind of crazy person steals someone’s Dutch oven? Rude. Use a regular skillet to sear the meat and brown the mushrooms, then add all the ingredients to the crock pot and cook for 6-8 hours on low or 3-4 on high. Hope that helps!

      Reply
  2. Stefanie says

    December 13, 2018 at 9:58 AM

    What size Le Creuset is needed for this recipe. I have a 5 – 5 1/2 qt.

    Reply
    • Lisa says

      December 13, 2018 at 10:23 AM

      I think that’s as small as you’d want to go for this, but a 5-6 quart should be fine.

      Reply
  3. Jewel C. says

    November 12, 2018 at 11:31 PM

    We got snow today (Ottawa, Canada), so it’s time to pull out the crockpot again. I was looking for a nice pot roast recipe, as I purchased a blade roast this morning (it was on super sale) & hadn’t a clue what to do with it. I remembered my mom used to make pot roast & we all felt so full & so wonderful after dinner.. I just wanted that feeling back. Can’t wait for dinner tomorrow- Woohooo!

    Reply
    • Lisa says

      November 13, 2018 at 7:07 AM

      That sounds like the perfect meal for snowy weather! Enjoy!

      Reply
  4. Leon says

    October 7, 2018 at 6:11 PM

    You should always brown the tomato paste to get the canned flavour off and maximize colour and taste. Add it to the pot after cooking the mushrooms, brown it and then add the wine, then add the roast back to the pan, add the veggies and stock.

    Reply
    • Lisa says

      October 7, 2018 at 6:14 PM

      Great tip! Thanks!

      Reply
  5. Sandy says

    July 11, 2018 at 6:01 PM

    Hi. Just bought a le Creuset dutch oven. My question is: is it safe for the Dutch oven to go into a “preheated” oven as so many recipes call for OR does it have to start out cold so as to prevent damaging the enameled cast iron?
    I am planning to use my Le Creuset in the Breville Smart Oven Air on the slow cooker setting.

    Reply
    • Lisa says

      July 12, 2018 at 8:06 AM

      Hi Sandy! – Yes you can absolutely put your Le Creuset in a hot oven. It’s enameled cast iron — and very durable.

      Reply
  6. Kelly says

    June 25, 2018 at 2:54 PM

    When do I add the mushroom powder? (I am using my Le Creuset for the first time and am keeping my fingers crossed that this come out as delicious as everyone says it does!) Thanks!

    Reply
    • Lisa says

      June 25, 2018 at 5:07 PM

      Add the mushroom powder with the rest of the braising liquid just before you put it in the oven.

      Reply
  7. Luci's Morsels says

    April 19, 2017 at 1:14 PM

    This looks delicious and with all of those flavors, I can only imagine how amazing it smells too! I love all of the veggies you’ve included in this recipe. Thanks for sharing!

    Reply
  8. Platter Talk says

    April 19, 2017 at 1:00 PM

    As usual, your excellent recipe and delicious photo makes me ready to dig in!

    Reply
  9. Rae says

    April 19, 2017 at 12:19 PM

    I can’t live without my Dutch oven, it’s perfect for braising meats. I bet this pot roast would taste absolutely divine with an earthy red wine used, such as a Grenache. Mmmm, can’t wait to try this!

    Reply
  10. Raksha Kamat says

    April 19, 2017 at 11:52 AM

    Recipe looks delicious. Nice pictures.

    Reply
  11. Julie | Bunsen Burner Bakery says

    April 19, 2017 at 11:28 AM

    I love those quintessential family recipes that always take you back to childhood – your pot roast looks just like what I’d expect from one of those family traditions!

    Reply
  12. Johanna says

    October 28, 2016 at 11:50 AM

    Hey Lisa,
    Instead of using the mushroom powder, what about using fresh porcini mushrooms? And one thing I’m worried about, I made some tasty roast potatoes with roasemary but they were ruined by the grainy spices >.< will the same thing happen here? Or do I remove the bundle of thyme and rosemary and hope the leaves don't interfere?

    Reply
    • Lisa says

      October 28, 2016 at 2:07 PM

      You can absolutely use fresh porcini mushrooms instead of the mushroom powder. Remove the bundle of thyme and rosemary after braising — generally, 95% of the leaves will remain attached to the stems and don’t come off in the stew – since you braise this in the oven, there’s no stirring and thus, less opportunity for the leaves to come loose. If you want, you could wrap the herbs in cheesecloth and tie it with a string — that way you still get the flavor without worrying about errant leaves. Hope that helps!

      Reply
  13. Super Safeway says

    October 18, 2016 at 1:45 PM

    We shared your recipe over on SuperSafeway as a great recipe to make with chuck roast! Can’t wait to try this tonight. Thanks for the great recipe.

    Reply
    • Lisa says

      October 18, 2016 at 4:23 PM

      Oh fun! Hope you enjoy!

      Reply
  14. Shashi at RunninSrilankan says

    October 13, 2016 at 10:41 PM

    Your pot roast looks perfect – gosh, wish you were my neighbor cos you bet I’d be over as soon as I smelt this! 🙂 Glad to have stumbled by through FBC

    Reply
    • Lisa says

      October 14, 2016 at 10:31 AM

      Glad you like it Shashi!

      Reply
  15. Julie | Bunsen Burner Bakery says

    October 13, 2016 at 10:41 PM

    Cold weather is perfect for a big pot roast – we’ll definitely make this on a cold weekend this winter!

    Reply
    • Lisa says

      October 14, 2016 at 10:31 AM

      They’re the ultimate comfort food!

      Reply
  16. Sara says

    October 13, 2016 at 10:24 PM

    My husband has been begging for pot roast! I so need to make this recipe for him! I think it sounds fantastic!

    Reply
    • Lisa says

      October 14, 2016 at 10:30 AM

      Thank you Sara!

      Reply
  17. champagne-tastes says

    October 13, 2016 at 10:11 PM

    Can I just confess that the husband has been asking for a pot roast like this for MONTHS.. maybe over a year.. I’m a terrible wife. Lol. I need to just follow this recipe and make it for his little beef loving self

    Reply
    • Lisa says

      October 14, 2016 at 10:30 AM

      Yes, I’m afraid you do! Come on, he deserves it!

      Reply
  18. Anjali says

    October 13, 2016 at 9:55 PM

    love mushrooms and that umami flavor it gives to dishes!

    Reply
  19. Whole Food Bellies (@Wholefoodbellie) says

    October 13, 2016 at 9:44 PM

    Oh I used to love pot roast growing up – we would have one just about every Sunday. I haven’t had one in years though!!

    Reply
    • Lisa says

      October 14, 2016 at 10:29 AM

      I think it’s time, don’t you?

      Reply
  20. Vicky @ Avocado Pesto says

    October 4, 2016 at 10:10 AM

    This looks incredible! Tender fall apart meat of any kind if the best and recipes that come down from generations in the family are my favorite! Love that you added some porcini mushroom powder – I bet that packs in a ton of flavor!

    Reply
    • Lisa says

      October 4, 2016 at 10:37 AM

      Yes, the porcini is a great way to add more umami depth!

      Reply
  21. Boastful Food says

    October 4, 2016 at 10:08 AM

    Wonderful comfort food recipe. I just made the same thing yesterday:)

    Reply
    • Lisa says

      October 4, 2016 at 10:37 AM

      Great minds think alike!

      Reply
  22. Kristine says

    October 4, 2016 at 9:52 AM

    Lisa! You’re killing me with all this delicious comfort food! This pot roast looks to die for!

    Reply
    • Lisa says

      October 4, 2016 at 10:36 AM

      Yikes – not trying to kill you! Hopefully just giving you a little culinary inspiration!

      Reply
  23. Amy says

    October 4, 2016 at 9:45 AM

    Pot roast really IS the ultimate comfort food. This is gorgeous!

    Reply
  24. Food Done Light (@FoodDoneLight) says

    October 4, 2016 at 8:53 AM

    I agree a Dutch oven is a must. The flavor you have developed in this pot roast makes my mouth water even more.

    Reply
    • Lisa says

      October 4, 2016 at 10:20 AM

      It’s a favorite of ours! The dutch oven is great – but a crock pot would work too!

      Reply
  25. Leanne says

    October 2, 2016 at 4:36 PM

    I don’t usually comment on blogs but this recipe turned out so well I had to comment. Best roast I have ever had!

    Reply
    • Lisa says

      October 2, 2016 at 5:45 PM

      I’m so glad you enjoyed it Leanne – and thank you for letting me know!

      Reply
  26. Susan says

    January 10, 2016 at 8:46 AM

    I can’t wait to make this. I just got a le creuset dutch oven, any more recipes to share?

    Reply
    • Lisa says

      January 10, 2016 at 4:13 PM

      You’ll love your Le Crueset! I make soups, stews and braises in mine. Good food times ahead for you!

      Reply
  27. Monica says

    December 19, 2015 at 7:06 PM

    Currently have this in the oven and it smells so delicious!! I can’t wait to eat it!

    Reply
    • Lisa says

      December 20, 2015 at 7:40 AM

      Enjoy, Monica!

      Reply
  28. Katy says

    December 8, 2015 at 11:23 PM

    Hi there, bit of a novice cook here..this recipe looks awesome, but I’m wondering what temp the oven should be on for the final braising?
    Thanks!

    Reply
    • Lisa says

      December 9, 2015 at 7:16 AM

      Hi Katy! Glad you like the look of this pot roast. It’s super-simple to make. The oven should remain at 325?F for the braise. Let me know how it works for you!

      Reply
  29. Max says

    December 7, 2015 at 7:05 PM

    Hi Lisa! I just got an awesome crock pot and am very excited to use it; if I wanted to use your recipe and make the roast in my crock pot, do you think this would work / do you have any recommendations?

    Reply
    • Lisa says

      December 8, 2015 at 7:19 AM

      Hi Max! I’m excited for you and your new crock pot. I would follow the recipe of searing the meat and cooking the mushrooms, then transfer everything including the rest of the veg, broth etc. to the crock pot and cook on low for 6-8 hours.

      Reply
    • DeAnna in Oregon says

      December 12, 2015 at 1:39 PM

      What a great question about using the crockpot. I was thinking the same thing as I don’t have anything like a dutch oven to go into the oven. I hope you saw Lisa’s answer. I was thinking along the same lines as Lisa. Nice to have a confirmation. This recipe sounds delish!

      Reply
  30. Natasha @ Salt and Lavender says

    November 13, 2015 at 10:41 AM

    Looks fab! Pinned! 🙂

    Reply
    • Lisa says

      November 13, 2015 at 11:01 AM

      Thank you, Natasha!

      Reply
  31. Katrina says

    November 13, 2015 at 7:53 AM

    I agree… Pot Roast is delicious comfort food! I just made one last week but was not impressed with how it turned out. I can’t wait to try this one!

    Reply
    • Lisa says

      November 13, 2015 at 9:34 AM

      invite me! I’ll bring dessert!

      Reply

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Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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