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Pot Roast

Posted by Peggy on February 24, 2011

Pot Roast
Recipe: Pot Roast


  • 1, 3-4 pound boneless English or chuck roast
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 2 1/2-3 1/2 cups red wine, plus extra for de-glazing pan and rehydrating mushrooms
  • 1 large onion, sliced
  • 2 pieces raw bacon, cut into 2-inch pieces, optional
  • 1 bay leaf
  • 3 sprigs fresh rosemary or thyme, or 3 teaspoons dried rosemary or thyme, crushed
  • 1/2 cup dried wild mushrooms, such as morels or chanterelles
  • 3 stalks celery, sliced
  • 1/2 pound carrots, peeled and sliced (or 1/2 pound baby carrots)
  • 1/2 pound parsnips, peeled and sliced
  • 1 tablespoon corn starch, optional*


  1. Aggressively season both sides of roast with kosher salt and freshly ground pepper. Pound the flour into the beef with a meat mallet or small cutting board.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the oil to medium-high. Brown the meat on all sides and remove to a platter. Deglaze pan with 2 tablespoons of wine, whisking the pan and sides to remove any browned, stuck bits of meat.
  3. Reduce the meat to medium, add the onion and bacon, if using, and cook five minutes until most of the fat is rendered from bacon. Add the bay leaf, rosemary or thyme, and 2 1/2 cups of wine. Cook 5 minutes; return roast to pan, cover tightly and simmer 4-5 hours, turning beef over half-way through cooking time; add additional liquid if needed.
  4. Rehydrate mushrooms to cover in red wine. Remove softened mushrooms from wine; chop and reserve. Add wine to roast, discarding sediment at the bottom.
  5. In the last hour of cooking time, add the celery, carrots and parsnips. In the last 15 minutes of cooking time, stir in the corn starch mixture, if using, then rehydrated mushrooms. Simmer until meat and vegetables are fork-tender.

*If you'd prefer a thicker final gravy, before adding rehydrated mushrooms, remove 1/2 cup of sauce. Let cool a minute then whisk in corn starch. Before adding mushrooms to pan, whisk corn starch mixture into the simmering sauce, then stir in mushrooms.

Active Time: 45 minutes

Simmer Time: 4-5 hours

Number of servings (yield): 6 servings, depending on size of roast

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