Creamy Pot Roast with Mushroom Sauce

Elevate your comfort food game with this Creamy Pot Roast with Mushroom Sauce—a hearty, slow-cooked masterpiece that's perfect for cozy dinners with family or guests. Featuring tender, melt-in-your-mouth chuck roast braised in a flavorful blend of beef broth, aromatic vegetables, and optional red wine, this dish gets an indulgent upgrade with a rich, velvety mushroom cream sauce. Searing the roast locks in its juices, while fresh thyme and sautéed baby bella mushrooms infuse the dish with earthy, savory depth. Serve this luscious pot roast over a bed of creamy mashed potatoes or alongside crusty bread to soak up every drop of the decadent sauce. With minimal prep, a long simmer, and an effortless creamy finish, this is your go-to recipe for a luxurious but approachable comfort meal. Perfect for Sunday dinners, special occasions, or weeknight indulgence!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 Carrots, peeled and cut into large chunks
• 3 Celery stalks, cut into large chunks
• 2 cups Beef broth
• 0.5 cups Dry red wine (optional)
• 8 ounces Baby bella mushrooms, sliced
• 1 cup Heavy cream
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Fresh thyme, leaves only
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chuck roast generously on all sides with salt, black pepper, and garlic powder.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 4

In the same pot, reduce the heat to medium and add the diced yellow onion. Sauté until softened, about 5 minutes.

Step 5

Add the carrots and celery to the pot and cook for another 2-3 minutes, stirring occasionally.

Step 6

Pour the beef broth and red wine (if using) into the pot, scraping the bottom to deglaze and release any browned bits.

Step 7

Return the roast to the pot and add the fresh thyme. Cover with a tight-fitting lid and reduce the heat to low.

Step 8

Simmer the roast for 3-4 hours, or until the meat is fork-tender. Turn the roast halfway through cooking to ensure even braising.

Step 9

Once the roast is done, remove it from the pot and set aside. Strain the cooking liquid into a bowl or measuring cup, discarding the solids.

Step 10

In the same pot, add the sliced mushrooms and cook over medium heat until softened, about 5 minutes.

Step 11

Pour the strained cooking liquid back into the pot with the mushrooms. Bring to a gentle simmer.

Step 12

Add the heavy cream and stir to combine. Taste and adjust seasoning with salt and pepper, if needed.

Step 13

In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce to thicken it to your liking.

Step 14

Slice or shred the pot roast and return it to the pot, spooning the creamy mushroom sauce over the top.

Step 15

Garnish with fresh parsley and serve hot. Enjoy with mashed potatoes, rice, or crusty bread!

Nutrition Facts

Serving size	(3360.5g)

Amount per serving	% Daily Value*
Calories	4615.1

Total Fat 293.7g	0%
Saturated Fat 130.3g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1491.9mg	0%
Sodium 12302.6mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 21.8g	0%
Total Sugars 36.0g
Protein 373.2g	0%

Vitamin D 70.3IU	0%
Calcium 529.3mg	0%
Iron 49.5mg	0%
Potassium 7661.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 33.3%

Carbs: 7.7%