Pot Roast with Balsamic Mushrooms and Onions

Name: Pot Roast with Balsamic Mushrooms and Onions
Ingredients: canola oil; 3 lbs chuck roast, trimmed and cubed if desired; salt; pepper; 1 lb baby portabella mushrooms, sliced or cut as desired; 1 medium onion, sliced; 1/4 cup balsamic vinegar; 2 tablespoons dijon mustard; 3 cups beef broth; Dutch oven

6 steps

Great served with mashed potatoes or egg noodles. You can add traditional pot roast vegetables such as potatoes, carrots, or parsnips (or omit the mushrooms) just before roasting if you wish. Substitute worcestershire sauce for the balsamic vinegar if you'd like. Some will prefer to thicken the juices at the end (using flour and butter or cornstarch). Based on recipes and ideas from: https://www.foodnetwork.com/recipes/claire-robinson/sunday-pot-roast-with-mushroom-gravy-recipe-1949046 https://www.mushroomcouncil.com/recipes/pot-roast-balsamic-mushroom-gravy/

Updated at: Thu, 17 Aug 2023 09:47:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories415.6 kcal (21%)

Total Fat29.6 g (42%)

Carbs4.7 g (2%)

Sugars2.9 g (3%)

Protein31.3 g (63%)

Sodium572.8 mg (29%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

canola oil

3 lbschuck roast

trimmed and cubed if desired

salt

pepper

1 lbbaby portabella mushrooms

sliced or cut as desired

1onion

medium, sliced

¼ cupbalsamic vinegar

2 tablespoonsdijon mustard

3 cupsbeef broth

Utensils

Dutch oven

Instructions

Step 1

Preheat oven to 325 degrees.

Step 2

Heat dutch oven over medium-high heat. Add oil. Season the beef with salt and pepper, add to the pot and brown on all sides, turning (or stirring for cubes) as needed, about 5-10 minutes. Reserve beef and juices to a bowl.

Step 3

Add more oil to the dutch oven. Then add mushrooms along with salt and pepper, cook until browning and releasing juices, about 5 minutes. Add onions and cook for about 2 more minutes. Then add balsamic vinegar and mustard. Stir and bring to simmer. Add beef broth and return to simmer. Add reserved beef and juices.

Step 4

Cover the dutch oven and place in oven. Roast for 2 1/2 hours.

Step 5

Check the roast, turn over or stir for cubes. Roast another 30 minutes.

Step 6

Great served with mashed potatoes or egg noodles.