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Plated pot roast and sides

Pot Roast with Mushroom Gravy (Oven Version)

A hearty comfort food for cold nights.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 550 kcal

Equipment

  • 1 Skillet
  • 1 Baking pan (with high walls)
  • 1 Pot (in case skillet isn't big enough for soup)
  • 1 Dutch Oven (optional, instead of skillet/baking pan)

Ingredients
  

For Meat

  • 4 - 7.5 lbs. Chuck Roast
  • Cooking Oil
  • Salt & Pepper (to taste)
  • 1 cup Red Wine
  • 1 cup Beef Broth

For Cream of Mushroom Gravy

  • 12 oz. Shiitake Mushrooms (sliced)
  • 12 oz. Mini Portabella Mushrooms (sliced)
  • 1 small Shallot (minced, can substitute sliced green onions)
  • 1/2 cup Butter
  • 7.5 Tbsp. Flour
  • Salt & Pepper (to taste)
  • 1.5 cups Broth (preferably taken from pot roast)
  • 1.5 cups Milk
  • 2 cubes Chicken Bouillon
  • 1 packet Lipton's Onion Soup Mix

Instructions
 

Prepping and Braising Meat

  • Preheat oven to 325°F (163°C).
  • Sprinkle your meat generously with salt and pepper.
  • Preheat a skillet to a good searing heat (400°F+/204°C+)and sear your meat on all sides to brown it, using tongs or forks to flip it around to get all the sides.
    Optional: Sear in a Dutch Oven instead for a one-pot cooking method.
  • Set meat aside, then add 1 cup of red wine to deglaze the pan: use a stiff spatula or wooden spoon to stir the bits of meat stuck to the pan into the wine, creating fond.
  • Pour fond over the meat in the baking pan, then add 1 cup of beef broth.  Cover baking pan with foil and place in oven.  The meat will be in the oven for about 4 hours until it’s fork-tender.
    Optional: Continue using Dutch Oven and place directly in oven, instead of using a separate baking pan.

Mushroom Gravy

  • If making homemade mushroom gravy, start that at the 3-hour mark.  Otherwise, have a can of cream of mushroom soup ready and skip the following steps.
  • Prep mushrooms by removing stems from shiitakes, then slice the shiitakes and the mini portabellas.
  • Melt ½ cup butter in a pot or large skillet.
  • Add minced shallot (or sliced green onions) and sliced mushrooms to butter.  Sauté until veggies start to sweat and brown.
  • Add 7-½ Tbsp. of flour and stir to coat everything.
  • Add 1-½ cups broth (or braising liquid from pot roast) and 1-½ cups of milk, then stir.
  • Add salt & pepper to taste, then a packet of Lipton’s onion soup mix.  Continue cooking to thicken soup.

Finishing Touches

  • At the 3.5 hour mark, take pot roast out of the oven.
  • Slice/shred it up, and then transfer to another oven-safe baking dish (or drain the braising liquid from your first baking dish).
    Optional: Reserve the braising liquid/pan drippings for other uses such as risotto, soups, Yorkshire pudding, whatever pan drippings are good in.
  • Add the mushroom soup gravy, mix everything around a little, then stick it back in the oven to cook for 20 – 30 minutes longer. 
  • Serve with your choice of sides, such as mashed potatoes and vegetables.