Chuck Roast with Porcini Mushrooms
Indulge in the ultimate comfort food with this hearty Chuck Roast with Porcini Mushrooms! Tender, fall-apart beef is slow-braised in a rich, savory blend of beef broth, dry red wine, and the earthy essence of rehydrated porcini mushrooms. Searing the chuck roast locks in flavor, while a medley of caramelized onions, carrots, and garlic creates the perfect base for the luxurious sauce. Fresh thyme, rosemary, and a touch of bay leaf add layers of aromatic depth, making this dish irresistibly flavorful. Perfect for family dinners or special occasions, this one-pot masterpiece pairs beautifully with creamy mashed potatoes or crusty bread. Ready in just over 4 hours—including hands-off oven time—this show-stopping roast is worth every moment. Suitable for six servings, it’s an effortless way to bring rustic elegance to your table!
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Ingredients
- 3 pounds chuck roast
- 1 ounce dried porcini mushrooms
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 4 large garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup dry red wine
- 1 tablespoon unsalted butter
- 2 tablespoons parsley
Directions
Step 1
Rehydrate the dried porcini mushrooms: Place the mushrooms in a small bowl and cover them with 1 cup of boiling water. Allow them to soak for 20 minutes. Strain the soaking liquid through a fine mesh sieve and reserve it for later. Chop the rehydrated mushrooms and set aside.
Step 2
Preheat your oven to 325°F (165°C).
Step 3
Season the chuck roast with kosher salt and black pepper on all sides.
Step 4
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Step 5
Reduce the heat to medium and add the unsalted butter to the Dutch oven. Once melted, add the chopped onion, carrots, and garlic cloves. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
Step 6
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Step 7
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2 minutes.
Step 8
Add the reserved porcini soaking liquid, beef broth, thyme, rosemary, bay leaf, and the chopped porcini mushrooms to the pot. Stir to combine.
Step 9
Return the chuck roast to the Dutch oven, nestling it into the liquid and vegetables. Cover the pot with a tight-fitting lid.
Step 10
Place the Dutch oven in the preheated oven and braise the roast for 3.5-4 hours, or until the meat is tender and easily shreds with a fork.
Step 11
Remove the pot from the oven and let the roast rest for 10 minutes. Discard the thyme sprigs, rosemary sprigs, and bay leaf.
Step 12
Garnish with chopped parsley before serving. Serve the chuck roast with the vegetables and its rich mushroom-infused sauce. Enjoy!
Nutrition Facts
| Serving size | (2554.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3789.1 |
| Total Fat 225.7g | 0% |
| Saturated Fat 89.3g | 0% |
| Polyunsaturated Fat 13.6g | |
| Cholesterol 1282.9mg | 0% |
| Sodium 8899.7mg | 0% |
| Total Carbohydrate 65.4g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 16.5g | |
| Protein 377.7g | 0% |
| Vitamin D 54.4IU | 0% |
| Calcium 408.5mg | 0% |
| Iron 49.4mg | 0% |
| Potassium 6052.0mg | 0% |
Source of Calories