Bring tradition back to the family dinner table with this rich and savory Pot Roast recipe from Paula of Bell’Alimento - featuring a hearty and meaty balsamic mushroom gravy!
There’s nothing more comforting in the fall/winter than a nice home-cooked pot roast. It’s a hearty stick to your ribs kind of meal. You only have about 15 minutes of prep time and then your oven does the rest of the work. Low maintenance cooking. There’s absolutely nothing fussy about this meal.
We’ve bumped up the flavors by adding balsamic vinegar that makes the gravy zing. We’ve also added (you guessed it) mushrooms. They’re the perfect complement to the beef and gravy and will make you wonder why you’ve never added them before.
We like our pot roast served with mashed potatoes so we don’t add new potatoes to ours during the cooking process. IF you’d like to add new potatoes to yours, simply add them at the stage you add the carrots and mushrooms and adjust cooking time until potatoes are tender.
Pot Roast with Balsamic Mushroom Gravy
Prep Time: 15 minutes
Cook Time: 3.5 hours
- 3-4 pound chuck roast
- 2 tablespoons vegetable (or canola) oil
- kosher salt/ground pepper
- 1 large onion – chopped
- 1/3 cup balsamic vinegar
- 2 1/2 cups beef broth
- 2 tablespoons Dijon mustard
- 2 sprigs fresh rosemary
- 1 pound carrots
- 8 ounces button mushrooms – quartered
- 1 tablespoon cornstarch
- Preheat oven to 300 degrees.
- Into a large French/Dutch oven heat oil over medium-high heat. Season beef with salt/pepper. Sear on all sides.
- Add onion and cook until softened. Add vinegar and reduce by half.
- Combine broth and Dijon and pour over beef. Add rosemary. Cover. Transfer to oven and cook for 3 hours OR until meat is tender.
- 30 minutes prior to finishing add carrots and mushrooms to French/Dutch oven. Season with salt/pepper.
- Remove beef, carrots and mushrooms. Transfer to serving dish.
- Place French/Dutch oven over medium heat. Add cornstarch and whisk to combine. Cook until mixture thickens and reduces to desired gravy consistency. Check for seasoning and add if necessary.