Pot Roast with Porcini and Beer
Elevate your comfort food game with this tender, flavor-packed **Pot Roast with Porcini and Beer** recipe. Perfectly seared beef chuck roast is slow-braised with earthy porcini mushrooms, sweet carrots, aromatic garlic, and rich dark ale, creating a luscious sauce that’s exquisitely umami. Infused with layers of flavor from dried porcini soaking liquid, tomato paste, fresh thyme, and bay leaves, this hearty dish achieves fall-apart tenderness after hours in the oven. Ideal for a cozy family dinner or gathering, serve this pot roast alongside mashed potatoes or crusty bread to soak up the thick, savory gravy. With its satisfying depth of flavor and melt-in-your-mouth texture, this recipe is destined to be a cool-weather classic. Keywords: pot roast recipe, braised beef, porcini mushrooms, beer-braised roast, hearty dinner ideas.
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Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 0.5 ounces dried porcini mushrooms
- 12 ounces beer, preferably a dark ale
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Season the beef chuck roast generously with salt and black pepper on all sides.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
Step 4
In the same pot, add the onion, carrots, and celery. Cook until the vegetables are slightly softened, about 5 minutes.
Step 5
Add the minced garlic and cook for another minute until fragrant.
Step 6
Soak the dried porcini mushrooms in 1 cup of warm water for 5 minutes. Once softened, chop them roughly and reserve the soaking liquid, straining it through a fine mesh sieve to remove any grit.
Step 7
Add the porcini mushrooms to the pot and pour in the beer, scraping up any browned bits from the bottom of the pot.
Step 8
Stir in the beef broth, tomato paste, porcini soaking liquid, bay leaves, and thyme sprigs.
Step 9
Return the seared roast to the pot, ensuring it is partially submerged in the liquid. Bring the mixture to a gentle simmer.
Step 10
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the roast for 3-3.5 hours, or until the meat is fork-tender.
Step 11
Once cooked, remove the roast from the pot and tent it loosely with foil to keep warm. Discard the bay leaves and thyme sprigs from the pot.
Step 12
In a small bowl, mix the all-purpose flour and water to form a slurry. Stir it into the pot to thicken the sauce. Simmer on the stovetop for 5-10 minutes until the sauce has thickened.
Step 13
Slice or shred the pot roast and serve it with the vegetables and the thickened sauce spooned over top. Enjoy!
Nutrition Facts
| Serving size | (2784.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4175.1 |
| Total Fat 302.9g | 0% |
| Saturated Fat 114.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 9944.0mg | 0% |
| Total Carbohydrate 79.2g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 23.3g | |
| Protein 265.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 393.2mg | 0% |
| Iron 41.2mg | 0% |
| Potassium 5821.7mg | 0% |
Source of Calories