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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
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method

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

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)

Method
 

Prepping and Braising Meat
  1. Preheat oven to 325°F (163°C).
  2. Sprinkle your meat generously with salt and pepper.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. Prep mushrooms by removing stems from shiitakes, then slice the shiitakes and the mini portabellas.
  3. Melt ½ cup butter in a pot or large skillet.
  4. Add minced shallot (or sliced green onions) and sliced mushrooms to butter.  Sauté until veggies start to sweat and brown.
  5. Add 7-½ Tbsp. of flour and stir to coat everything.
  6. Add 1-½ cups broth (or braising liquid from pot roast) and 1-½ cups of milk, then stir.
  7. Add salt & pepper to taste, then a packet of Lipton’s onion soup mix.  Continue cooking to thicken soup.
Finishing Touches
  1. At the 3.5 hour mark, take pot roast out of the oven.
  2. 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.
  3. Add the mushroom soup gravy, mix everything around a little, then stick it back in the oven to cook for 20 – 30 minutes longer. 
  4. Serve with your choice of sides, such as mashed potatoes and vegetables.