On a cold rainy day, you want comfort food. This is it.
Course Main Course
Keyword baked potatoes, chicken stew, gravy, pot roast
Prep Time 30minutes
Cook Time 3hours
Total Time 3hours30minutes
2 1/2poundboneless chuck roast
1/4teaspoonblack pepperfresh ground
16ouncesbutton mushroomsthick sliced
1mediumonionpeeled and sliced root to tip into eighths
4carrotspeeled and cut into 1" pieces
2stalkscelerycut into 1" pieces
4smallred skinned potatoescut into quarters
1 1/4cupsbeef broth
1tablespoondried mushroom powderoptional, see note
3-4sprigs of thyme and 3-4 sprigs fresh rosemary tied into a bundle with kitchen twine
Preheat the oven to 325 degrees.
In a large dutch oven, heat the oil over medium high heat.
Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper.
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.
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, celery and carrots and cook for an additional 2-3 minutes until crisp tender.
Add the chuck roast and any accumulated drippings back to the dutch oven. Add potatoes, thyme bundle and bay leaves and tuck them into the pot
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.
Remove from the oven and cool to room temperature. Cover and refrigerate for several hours or overnight.
After the pot roast has chilled, the fat will solidify at the top of the pot making it easy to remove. Use a spoon to lift off the orange fat cap and discard.
Reheat the dutch oven pot roast with the lid on, over medium heat on the stove top until the roast is hot and the porcini sauce is simmering. Transfer the dutch oven pot roast to a serving platter. Stir the porcini sauce and vegetables to combine and pour over the Yankee Pot Roast. Serve.
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!