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Pot Roast with Wild Mushrooms and Fresh Thyme

Serves 6

Total Time
4 hrs 30 mins

Your pot roast will be anything but boring with this fabulous company-worthy recipe. Wild mushrooms, fresh thyme and orange peel really punch up the flavor.

Pot Roast with Wild Mushrooms and Fresh Thyme

Photo: Annabelle Breakey; Styling: Karen Shinto
 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)
  Kosher salt
  freshly ground black pepper
  About 1/3 cup all-purpose flour
 3 tablespoons olive oil
 1 1/2 cups coarsely chopped onions
 1 1/2 cups coarsely chopped celery
 1 1/2 cups coarsely chopped peeled carrots
 4 cups reduced-sodium beef broth
 1 bottle (750 ml.) Merlot or other dry red wine
 3 fresh thyme sprigs plus 1 tbsp. chopped leaves
 2 tablespoons butter
 3/4 cup chopped shallots
 2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
 1 teaspoon shredded orange peel
Step 1

Preheat oven to 325°. Sprinkle roast lightly with salt and pepper; coat generously with flour. Pour oil into a large (at least 6-qt.), heavy ovenproof pot over medium-high heat. Add beef and cook, turning as needed, until browned all over, about 15 minutes total. Transfer to a plate.

Step 2

Add chopped vegetables to pot and cook, stirring often, until beginning to brown, 10 to 12 minutes. Add broth, wine, thyme sprigs, and beef. Cover and bring to a boil, then transfer pot to oven. Bake until beef is tender when pierced, 3 to 3 1/4 hours, turning roast over once.

Step 3

Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add mushrooms, increase heat to high, and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 12 to 14 minutes. Stir in thyme leaves and salt and pepper to taste.

Step 4

Transfer beef to a platter; cover with foil and keep warm in a 200° oven. Pour braising liquid through a strainer into a wide frying pan. Skim off fat. Boil over high heat until reduced by about half, about 20 minutes. Stir in orange peel and salt and pepper to taste. Pour sauce into a bowl.

Step 5

Cut beef into 1/2-in. slices and drizzle with a little sauce. Spoon mushrooms around meat and serve with remaining sauce on the side.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 6

Amount Per Serving
Calories 583Calories from Fat 36
% Daily Value *
Total Fat 24g37%

Saturated Fat 8.2g41%
Cholesterol 129mg43%
Sodium 474mg20%
Total Carbohydrate 25g9%

Dietary Fiber 3.8g16%
Protein 67g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.