I don’t know about you, but pot roast has never been my favorite meal. This spin on the classic takes pot roast to a new level and tastes more like a decadent stew. There is nothing more comforting or nourishing on a cold fall or winter day and it’s jam packed with immune boosting herbs and mushrooms to keep those winter sniffles at bay.
3-4 lb chuck roast
1 tbsp extra virgin olive oil
1 bunch radish, removed from stalks but left whole
2 medium yellow onions, chopped
1 bunch carrots, chopped into 1-inch pieces
3 medium yellow potatoes, quartered
10 cloves garlic
½ lb shitake mushrooms, sliced
1 bunch fresh rosemary
1 bunch fresh thyme
¾ bottle red wine
1 cup beef broth
3 Tbsp good balsamic vinegar
Salt and pepper
Preheat oven to 350F
In a large Dutch oven heat olive oil over medium high heat. While the pan is heating up season the chuck roast liberally with salt and pepper. Sear the chuck roast thoroughly on every side, including the edges, until browned. Turn off burner and add radishes, onion, carrots, potatoes, garlic, wine, broth, and herbs to the Dutch oven. Cover and cook in the oven for 2.5 hours. Increase oven temperature to 425 and remove the roast. Add mushrooms and balsamic vinegar. Return to the oven, uncovered, for an additional 30 minutes.
