Have you ever experienced a foodgasim? Many times I have tasted something so amazing that my mouth and tongue are in ecstasy…..this is a foodgasim. This pot roast recipe will give you a foodgasim if you have never experienced one. You’ll want to drink this gravy and the fall apart pot roast will leave you salivating for more. I adapted this recipe from a Claire Robinson one.
3-4 lb pot roast (I’ve used chuck and bottom round roasts and they both work fine)
sea salt and freshly ground black pepper
2T olive oil
1 pkg of white mushrooms or baby bella mushrooms cleaned and sliced
1 large yellow onion
1/4 c red wine
4C beef broth
cornstarch and water
Preheat your oven to 325F. Completely dry your meat with paper towels and season the roast with salt and pepper on all sides. Heat your oil in an oven proof dutch oven over medium-high heat. Brown the roast on all sides getting a good sear on the meat (3-4 minutes per side). Transfer your roast to a plate and add in your mushrooms. Add your wine and season again with salt and pepper and cook about 5 minutes. Add your onions and cook for 2-3 minutes then add your broth. Once this mixture comes to a bubble add your roast back to the pot with any juices that were released on the plate. Cover and cook in the oven for 2-2 1/2 hours. Remove the meat and then put your pot back on the stove over medium heat. Ladle about 1 1/2 c of your mushroom mixture to a blender and puree and then transfer puree back to the pot on the stove. Add a slurry of cornstarch and water to the bubbling mushroom gravy until it thickens. Taste the gravy and adjust your seasoning as needed.
Serve gravy over pot roast and creamy mashed potatoes…..your mouth will thank me!