Red Wine Pot Roast with Porcini

Indulge in the deep, savory flavors of this Red Wine Pot Roast with Porcini—an elevated twist on a classic comfort food dish. This recipe features a tender, melt-in-your-mouth beef chuck roast slow-braised to perfection in a luxurious blend of red wine, earthy porcini mushrooms, and aromatic herbs like rosemary and thyme. The addition of rehydrated porcini mushrooms and their rich soaking liquid introduces a hearty depth, while a medley of carrots, celery, and onions add natural sweetness to the dish. Perfectly thickened with a velvety red wine sauce, this pot roast is ideal for cozy family dinners or elegant gatherings. Serve it alongside the aromatic vegetables for a show-stopping meal that’s as comforting as it is sophisticated. Keywords: red wine pot roast, porcini mushroom recipes, braised beef recipe, comfort food, slow-cooked beef.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large onion, diced
• 4 medium carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 ounce dried porcini mushrooms
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 bay leaves
• 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 kosher salt and black pepper on all sides.

Step 3

Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Remove the roast and set aside.

Step 4

In the same pot, add the onion, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the garlic and cook for 1 minute until fragrant.

Step 6

Place the dried porcini mushrooms in a small bowl and pour 1 cup of boiling water over them. Let them soak for 10 minutes, then strain the liquid through a fine-mesh sieve, reserving it. Roughly chop the mushrooms.

Step 7

Return the seared roast to the pot. Add the red wine, beef broth, tomato paste, reserved porcini soaking liquid, chopped mushrooms, rosemary, thyme, and bay leaves. Stir to combine.

Step 8

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the oven.

Step 9

Cook the roast in the oven for 3–3.5 hours, until the meat is fork-tender.

Step 10

Carefully remove the pot from the oven and transfer the roast to a cutting board. Tent it with foil to keep it warm.

Step 11

Strain the cooking liquid into a large bowl, discarding the herbs and other solids, then return the liquid to the pot.

Step 12

In a small bowl, whisk together the flour and water to create a slurry. Bring the strained liquid to a simmer on the stovetop and stir in the slurry, cooking for 2–3 minutes until the sauce thickens.

Step 13

Slice the pot roast and serve with the thickened sauce alongside the cooked vegetables.

Nutrition Facts

Serving size	(3125.4g)

Amount per serving	% Daily Value*
Calories	4622.8

Total Fat 317.7g	0%
Saturated Fat 116.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1020.6mg	0%
Sodium 4201.1mg	0%
Total Carbohydrate 92.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 31.0g
Protein 269.3g	0%

Vitamin D 0IU	0%
Calcium 502.9mg	0%
Iron 44.6mg	0%
Potassium 7091.8mg	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: 66.4%

Protein: 25.0%

Carbs: 8.6%