Pot Roast with Balsamic Mushroom Gravy

Pot Roast with Balsamic Mushroom Gravy

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?

Baci!
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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

Total Time 0:00


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

Directions

Preheat oven to 300 degrees.

Into a large French/Dutch oven heat oil over medium-high heat. Season beef with salt/pepper. Sear on all sides.

Add onion and cook until softened. Add vinegar and reduce by half.

Combine broth and Dijon and pour over beef. Add rosemary. Cover. Transfer to oven and cook for 3 hours OR until meat is tender.

30 minutes prior to finishing add carrots and mushrooms to French/Dutch oven. Season with salt/pepper.

Remove beef, carrots and mushrooms. Transfer to serving dish.

Place French/Dutch oven over medium heat. Add cornstarch and whisk to combine. Cook until mixture thickens and reduces to desired gravy consistency. Check for seasoning and add if necessary

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Recipe Notes

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18 Comments

  1. 1

    This is like comfort food heaven, Paula!! I wish I had a huge plate of it right now.

  2. 2

    That mound of mashed potatoes. YUM! Such a comforting dish!

  3. 4

    Love pot roast and using Balsamic and those mushrooms look amazing too!

  4. 5

    Could you just ship this on over to my house for supper tonight? Yum and double yum.

  5. 6
    lisa bailey /

    Must make this weekend.

  6. 7

    I can almost smell it already. Comfort food at its finest!

  7. 8

    Not my Grandma’s roast – haha!! Her’s isn’t bad but I bet this pot roast with mushroom gravy ROCKS!! It looks absolutely fantastic!

  8. 9

    Holy moly. Now that is my idea of comfort food!

  9. 10

    Beautiful photos! This recipe is a stunner and I absolutely think that all beef dishes require mushrooms. Fantastic!

  10. 11

    I can’t way tot try this pot roast, it looks amazing!

  11. 12

    Now that’s a pot roast! My stomach just growled.

  12. 13

    I wish this was my dinner tonight! Looks wonderful! I love doing pot roasts in my dutch oven.

  13. 14

    Lord have mercy that looks amazing. And I’m with you on the mashed potatoes. Bring on the butter.

  14. 15

    Absolutely drooling. Love this!

  15. 16

    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!!

  16. 17

    I’ll be right over, save me at least three helpings. Freaking gorgeous.

  17. 18

    How incredibly delicious! Love that flavorful gravy…yum!

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