Beef Roast with Mushrooms and Red Wine

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Slowly braising this roast with red wine and porcini mushrooms adds layers of heartiness.

5.0 from 2 reviews
Beef Roast with Mushrooms and Red Wine
 
Makes 6 to 8 servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 2 cups sliced fresh assorted mushrooms
  • 4 cloves garlic, smashed
  • 1 (3- to 4-pound) chuck roast
  • 1½ tablespoons kosher salt
  • 1½ teaspoons ground black pepper
  • 1 cup low-sodium beef broth
  • ½ cup dry red wine
  • ¼ cup dried porcini mushrooms
  • 2 tablespoons tomato paste
  • 10 sprigs fresh oregano
  • Garnish: fresh oregano sprigs
Instructions
  1. Preheat oven to 275°.
  2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until golden brown, about 3 minutes. Remove from pot.
  3. Add remaining 1 tablespoon oil to pot. Sprinkle all sides of roast with salt and pepper. Add roast; sear, turning occasionally, until browned on all sides, about 3 minutes per side. Remove from pot.
  4. Add broth, wine, porcini mushrooms, and tomato paste, scraping bottom of pot; bring to a boil. Remove from heat. Add roast; place oregano and reserved mushroom mixture on top of roast. Cover with lid.
  5. Bake until fork-tender, about 1 hour per pound. Let stand for 5 minutes before serving. Garnish with oregano, if desired.

 

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7 COMMENTS

  1. I made this tonight for dinner and it is a definite keeper. I doubt I will ever make pot roast any other way again.
    I did not have the dried mushrooms but I used extra fresh ones and it was delicious! The wine I used was Baco Noir which was great and paired nicely with both the beef and the mushrooms.
    I also made a gravy from the liquid and it was awesome. We had company for dinner and I got a lot of compliments.
    Thank you for such a great recipe.

  2. This is a fantastic recipe!! The world is going crazy right now with the quarantining so I wanted something comforting. I’m trying to quit picking at it before meal time. Beef roast have always been meh, it’s ok, but this is tender and moist!

  3. I’ve made this roast twice now and the second time my daughter came for dinner and gave me the nicest compliment that thus is one of the best pot roasts that I’ve ever made. Thank you for sharing!!!!

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