Braised Pot Roast with Wine and Dried Mushrooms
A deeply flavored pot roast that combines fresh and dried mushrooms for complex umami richness. The beef braises slowly in red wine and beef broth until fork-tender, while potatoes cook alongside to absorb the savory juices. Fresh rosemary adds an aromatic herb note that complements the earthy mushrooms. This comforting dish transforms an economical cut of beef into an elegant meal perfect for Sunday dinners or special occasions when you want something hearty yet refined.
Ingredients
- 1 4-pound boneless beef pot roast or chuck roast
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 2 yellow onions, sliced
- 2 cups fresh mushrooms, sliced
- 6 cloves garlic, coarsely chopped
- 1 cup dry red wine
- 1 ¾ cups beef broth
- ¼ cup dried mushrooms
- 1 ½ pounds small red or white potatoes
- 2 large sprigs fresh rosemary, plus extra for garnish
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and pat beef dry with paper towels, then sprinkle with salt and pepper
- 2
Heat 2 tablespoons olive oil in heavy six-quart roasting pan or Dutch oven over medium-high heat
- 3
Add pot roast and brown on all sides, about 15 minutes, then transfer meat to large bowl
- 4
Add remaining tablespoon oil to pan and sauté onions until tender, scraping up brown bits, about 5 minutes
- 5
Add fresh mushrooms and garlic and sauté additional 3 minutes
- 6
Add wine and boil 1 minute, then add broth, dried mushrooms, potatoes, and rosemary sprigs
- 7
Return meat to pan and bring sauce to boil
- 8
Cover and transfer to oven, braising until fork-tender and turning meat over halfway through cooking, about 2.5 to 3 hours
- 9
Remove from oven and season sauce with salt and black pepper to taste
- 10
Cut meat across grain into half-inch-thick slices
- 11
Arrange sliced beef on platter, garnish with rosemary sprigs, and pour sauce with vegetables over meat
Tips
Use a mix of mushroom varieties like cremini and shiitake for deeper flavor complexity in both fresh and dried forms.
Let the roast rest 10 minutes before slicing to retain juices and ensure clean cuts across the grain.
Save time by browning the meat the day before and refrigerating overnight before continuing with the braising.
Good to Know
Refrigerate leftovers up to 4 days. Reheat gently on stovetop with additional broth if needed.
Can be made 1-2 days ahead. Reheat covered in 325°F oven until warmed through.
Serve immediately while hot with crusty bread or over mashed potatoes to soak up the rich sauce.
Common Mistakes
Don't skip browning the meat to avoid bland, gray appearance and less flavor development
Avoid overcooking by checking doneness with fork after 2 hours to prevent dry, stringy texture
Substitutions
FAQ
Can I use a slow cooker instead of the oven?
Yes, brown the meat first then transfer everything to slow cooker. Cook on low 6-8 hours until fork-tender.
What if I don't have red wine?
Substitute with additional beef broth or grape juice. The flavor will be less complex but still delicious.
How long will leftovers keep?
Store covered in refrigerator up to 4 days. Freeze portions up to 3 months for longer storage.