Classic Pot Roast RecipeThis is a classic pot roast recipe. The roast melts in your mouth. Any mushrooms will work, but I recommend shiitake. Also, feel free to alter the recipe: add chiles, more veggies, or smoked sausages for some unique variations to this pot roast recipe.
Ingredients-3 lbs chuck roast -1 tsp salt -1 tsp black pepper -3 tbsp olive oil -2 cups sliced white onion -3/4 cup diced carrots -3/4 cup diced celery -8 chopped garlic cloves -8 oz sliced shiitake mushrooms -1 tsp chili powder -1.5 cups beef broth -6 oz tomato sauce -1.5 cups red wine -1.5 tsp dried thyme -2 bay leaves -2 tbsp cornstarch -4 tbsp water Directions Heat 2 tbsp oil in a large dutch oven. Add beef and brown on all sides. Remove from pan. Add remaining 1 tbsp oil, onion, carrot, celery, and parsnip to pan. Sauté until lightly browned, about 8 minutes. Add garlic, mushrooms, chili powder, and cook 3 minutes. Return meat to the pan and add broth, tomato sauce, red wine, thyme, and bay leaves. Bring to a boil. Place in oven and cook for 3 to 3.5 hours, until beef is tender. Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until the sauce has thickened. Serves 10 people.
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