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Pot Roast with Balsamic Mushroom Gravy

By Paula |

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Pot Roast with Balsamic Mushroom Gravy.

This isn’t your grandma’s pot roast. Oh no. This one is bigger, badder and bolder in the flavor department. It’s tender, melt in your mouth beef that’s made even better by the balsamic mushroom sauce that you’ll want to just spoon into your mouth (yes I did that). If that doesn’t make you want to make this tonight how about I sweeten the pot. It’s made in ONE POT. Y’all know how excited I get about those kinds of things. This roast is a low and slow stunner that you’ll be gravitating to all fall and winter long.

Pot Roast
You’ve got about 15 minutes of prep time and then you’re going to put that French Oven (or Dutch if that’s what you’re feelin’) into your oven and go about your merry day. I would say set it and forget it but your house is going to smell so amazing that you won’t be able to forget this is cooking.

Now you might be wondering where are the new potatoes Paula? They’re not here. We happen to be into mashed potatoes (garlic mashed potatoes with a whole lot of butter to be more specific). This mushroom gravy just begs for mashed potatoes. Begs. IF you however like new potatoes chuck them in when you add the carrots and mushrooms. Options.

Pot Roast with Balsamic Mushroom Gravy
Are you ready for a meat and potatoes kinda night?

Disclaimer: I am a recipe developer for The Mushroom Channel. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Pot Roast with Balsamic Mushroom Gravy

pot roast with mushrooms and carrots in a braising dish.

Pot Roast with Balsamic Mushroom Gravy

Ingredients

  • 3-4 pound chuck roast
  • 2 tablespoons vegetable oil
  • kosher salt/black pepper
  • 1 large onion - chopped
  • 1/3 cup balsamic vinegar
  • 2 1/2 cups beef broth
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh rosemary
  • 1 pound carrots
  • 8 ounces button mushrooms - quartered
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 300 degrees.
  2. Into a large French/Dutch oven heat oil over medium-high heat. Season beef with salt/pepper. Sear on all sides.
  3. Add onion and cook until softened. Add vinegar and reduce by half.
  4. Combine broth and Dijon and pour over beef. Add rosemary. Cover.
  5. Transfer to oven and cook for 3 hours OR until meat is tender.
  6. 30 minutes prior to finishing add carrots and mushrooms to French/Dutch oven. Season with salt/pepper.
  7. Remove beef, carrots and mushrooms. Transfer to serving dish.
  8. Place French/Dutch oven over medium heat. Add cornstarch and whisk to combine.
  9. Cook until mixture thickens and reduces to desired gravy consistency.
  10. Check for seasoning and add if necessary

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Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones

Comments

  16. Colleen (Souffle Bombay) says

    For whatever reason I have never made a pot roast…not sure if my parents ever did either…maybe that’s why. I HAVE enjoyed it at Ted’s however and it was delicious. Think its time I change that!!

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